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Qnok ©nnk 










FOREWORD 


This little book, which mingles 
the recipes of to-day with the rec¬ 
ipes of our great-grandmothers, 
never before revealed, is sent forth 
with the earnest hope that it may 
bring happiness to many American 
homes and earn the wherewithal 
to feed the starving householders 
of Belgium. 




tf* 


SI6I IS 9IN 


“We may live without poetry, music and art; 

We may live without conscience and live without heart; 

We may live zvithout friends, zve may live without books, 

But civilised man cannot live without cooks. 

He may live without books,— what is knowledge but grieving? 
He may live without hope—what is hope but deceiving? 

He may live zvithout love,—what is passion but pining? 

But where is the man that can live without dining?” 

Owen Meredith. 


Page 2 


Philadelphia, April 27, 1915. 

To the Ladies of the Belgian Relief Committee, 

Reading, Pennsylvania: 

I cannot tell you how much I admire your 
ingeniosity in finding ways of raising money in 
behalf of the Belgian Sufferers. This time, it 
takes the form of a Cook Book—that is to say 
of a dissertation on an art which the Great 
Homer himself has celebrated in verse. 

For those who, like myself, have had the 
privilege of tasting the delicious pastry made 
at the “Belgian Relief Cake and Pie Shop” of 
Reading, there can be no doubt as to the ex¬ 
cellence of the receipts published in this book. 
I am confident, therefore, that it will enjoy 
the popularity it deserves, and that my coun¬ 
trymen will be materially benefited thereby. 

Thanking you again for your unabating in¬ 
terest in the cause of my people, I remain, 


Very Sincerely Yours, 































. 












INDEX 


FAMILY SECRETS 


Page 

SOUPS 

Bisque of Oyster. 9 

Bouillon . 11 

Calf’s Head Soup. 13 

Clam Chowder . 15 

Clam Soup . 15 

Mock Tomato Bisque Soup. 9 

PRESSED COED MEATS 

Galatine ... 17 

Potted Meat. 17 

Veal Loaf, No. 1. 19 

Veal Loaf, No. 2. 19 

OTHER DISHES, ENTREES, ETC. 

Cheese Filling for Sandwiches. 37 

Cheese Straws . 39 

Corn Fritters . 35 

Croque Monsieur Walloon Rarebit. . . 37 

Deviled Crabs . 21 

Fresh Corn Pudding. 35 

Grapefruit Marmalade. 45 

Hashed Brown Potatoes. 29 

Raspberry Jam . 45 

Mayonnaise Salad Dressing. 41 

Mexican Rice and Tomatoes. 29 

Mexican Stuffed Peppers. 31, 33 

Oyster Cocktail. 23 

Oyster Pie. 25 

Rice Fritters . 43 

Sweetbread Pate. 27 

Sauce for Terrapin. 21 

Toasted Cheese Fingers. 39 

HOT BREADS 

Baking Powder Biscuits. 53 

Boston Brown Bread. 49 

Brighton Rolls. 53 


Page 

HOT BREADS, Continued. 


Muffins . 5 i 

Pop Overs. 51 

Spoon Bread. 47 

Virginia Corn Bread. 47 

Waffles . 49 


A FEW GOOD SAUCES FROM BERKS 
COUNTY 

Cream Dressing for Cucumbers. 57 

Dandelion Salad . 57 


Hot Horseradish Sauce. 55 

Sauce for Hot Asparagus. 55 

ICE CREAMS 

Caramel Ice Cream. 6 7 

Frozen Custard . 71 

Frozen Pudding. 69 

Fruit Ice Cream. 61, 63 

Hot Chocolate Sauce for Vanilla Ice 

Cream . 73 

Hot Caramel Sauce for Vanilla Ice 

Cream . 73 

Lalla Rookh. 65 

Preparing Fruit for Winter Ice Cream 63 
Vanilla Ice Cream. 59, 61 

ICES 

Roman Punch . 75 

Three of a Kind. 75 

CREAM DESSERTS 

Charlotte Russe. 83 

Creme de Marrons. 77 

Egg-Nog . 77 

Italian Cream . 79 

Orange Charlotte . 79 

Russian Cream . 81 


Page 5 



























































FAMILY SECRETS, Continued 


Page 

OTHER COLD DESSERTS 

Bananas and Macaroons. 8 9 

Chocolate Eclairs . 99 

Chocolate Roll. 87 

Cream Puffs. 101 

Jelly Roll . 87 

Mazurkas (Polish Pastry). 97 

Pearl Tapioca . 85 

Queen’s Pudding. 85 

Spekulas (Flemish Pastry). 97 

Strawberry Short Cake. 95 

Whipped Cream Banana Cake. 9 3 

Wine Jelly . 91 

BOILED PUDDINGS 

Apple Pudding. Ill 

Cherry or Blueberry Pudding. 109 

Cottage Pudding. 115 

Dry Ginger Pudding. 103 

Fig or Raisin Pudding. 103 

Suet or Carrot Pudding. 113 

Urney Pudding . 105 

Yankee Plum Pudding. 107 

PIES 

Butter Scotch Pie. 119 

Cheese Custard . 127 

Cocoanut Custard . 117 

Coeoanut Pie . HI 

Lemon Meringue. 121 

Lemon Pie. 123, 125 

Mince Meat . 183 

Plum Pudding. 135 

Pumpkin Pie . 129 

Sohnitz Pie. 119 

Shoo-Fly Cake. 131 

CRULLERS 

No. 1 . 137 

No. 2 . 137 

No. 3 .'•. 139 

No. 4 . 139 


BREAD 

No. 1 . 

No. 2 . 

SWEETENED BREADS 

Cinnamon Buns . 

Coffee Cake or Doughnuts 

Doughnuts . 

Fastnachts . 

German Bread. 

Potato Biscuits . 

Raised Potato Cake. 

Snow Balls. 


Page 


141 

143 


145, 147 
. . . . 151 
153, 155 
.. . . 157 
. . . . 149 
. . . . 159 
. . . . 161 
. . . . 159 


CAKES 

Almond Cake. 

Angel Cake. 

Apple Sauce Cake. 

Black Joe Cake. 

Black Joe Sponge Cake.... 

Boston Cake. 

Checker-Board Cake. 

Chocolate Cake. 

Chocolate Fudge Cake. 

Chocolate and White Cake. 

Cinnamon Cake . 

Cocoanut Cake . 

Cream Sponge Cake. 

Date Cake . 

Delicious Lemon Jelly Cake 

Devil’s Food. 

Fruit Cake. 

Ginger Bread . 

Gold Cake . 

Grandmother’s Pound Cake. 

Hickory Nut Cake. 

Hot Milk Sponge Cake. 

Hot Water Sponge Cake. . . . 

Huckleberry Cake. 

Ice Cream Cake. 

Jelly Cake. 

Lady Cake . 

Lady Baltimore Cake. 


... 211 
... 187 
... 175 
... 247 
... 247 
. ... 203 

_ 223 

229-241 
. ... 245 
.... 243 
. . . . 197 
225, 227 
. . . . 185 
. . . . 199 
. . . . 217 
. . . . 249 
163-167 
191, 193 
.... 173 
.... 173 
. . . . 171 
.... 181 
. . . . 183 
. . . . 199 
205, 207 
. . . . 217 
. . . . 175 
. . . . 213 


Page 6 















































































FAMILY SECRETS, Continued 


Page j 

CAKES, Continued. 

Lemon Cake. 219 

Lord Baltimore Cake. 215 

Molasses Cake. 195 

Novelty Cake. 211 

Nut Cake . 169 

Orange Cake. 219, 221 

Pound Cake. 171 

Soft Gingerbread . 189 

Spice Cake . 197 

Sponge Cake. 177, 179 

Sweet Cream Cake. 203 

White Cake . 209 

White Fruit Cake. 16 7 

LITTLE CHRISTMAS CAKES 

Biscuits (Animal Cakes). 269 

Brownies . 257 

Christmas Biscuits . 269 

Currant Cakes. 281 

Ginger Snaps. 279 

Graham Crackers. 281 

Jumbles . 275 

Little Dainty Cakes. 201 

Paper Jumbles .•• 277 

Plain Jumbles. 277 

Sand Tarts . 271, 273 

Scotch Cakes. 279 

LITTLE DROP CAKES 

Almond Macaroons. 263 I 

Apies . 267 I 


Page 

LITTLE DROP CAKES, Continued. 


Cocoa Kisses . 265 

Cookies . 267 

Delicious Nut Cookies. 261 

English Cakes . 265 

Mary Ann Cakes. 265 

Nut Macaroons . 263 

Oatmeal Cookies. 259 

Rocks . 259 

Taylor Cakes. 267 

Walnut Dabs . 261 

LITTLE GEM CAKES 

English Plum . 253 

Graham Gems. 255 

One, Two, Three, Four. 255 

Orange . 251 

Queen . 251 

CANDIES 

American Fudge. 287 

Brittle . 291 

Chocolate Candy. 2 95 

Chocolate Caramel . 297, 299 

Chocolate Fudge. 283 

Chocolate Nut Candy. 295 

Divinity Fudge . 287 

Fudge . 283, 285 

Penuche . 293 

Sea Foam Candy. 28 9 

Vanilla Tablet . 291 


Page 7 
























































To provide food for the hungry is our first 
duty. To have it properly cooked gives it a 
double value. Let me wish God-speed to this 
book on its humane and useful mission. 



SOUPS 


i qt. oysters 
i qt. liquid (liquor and 
water) 

3 tablespoons butter 
( broivned ) 

3 y 2 tablespoons flour 
Salt, paprika, celery salt 
to taste 
i cup cream 


BISQUE OF OYSTERS. 

Clean, pick over, chop and parboil the oysters. 
Strain and add to the liquor enough water to make 
one quart of liquid. Brown the butter, add flour 
and gradually pour in the oyster liquor, stirring con¬ 
stantly. Let simmer for one-half hour. Season with 
salt, paprika and celery salt, and just before serving 
add the cream. 



/ 




2 cups milk 
2-3 of small slice of 
onion 

2 stems or buds of clove 
4 teaspoons flour 
1 cup canned tomatoes 
1 teaspoon sugar 
y 2 teaspoon baking soda 
1 tablespoon butter 
1 teaspoon salt 
Pepper to taste 


MOCK TOMATO BISQUE. 


Put milk, onion and cloves in a boiler and scald. 
While scalding, mix flour smooth with cold water. 
Put the flour in the scalded milk and place on stove 
to cook for ten minutes, stirring constantly. Keep 
lid off boiler. While milk is cooking, put tomatoes 
on stove to heat. When heated add sugar and soda, 
removing from stove before adding soda. Add this 
gradually to the thickened milk. Then add butter 
in small bits and salt and pepper. Put back on stove 
again for a few minutes. Serve at once with a half 
slice of toast. This quantity of soup will serve four 
persons. 







Page 9 


The wrongs and sufferings of the whole Bel¬ 
gian people have stirred a universal sympathy. 
Every household should have a reminder, and 
a memorial, to keep that sympathy alive. I 
earnestly hope this Cook Book will find a place 
in each American household, and help to make 
our sense of brotherhood with Belgium as nor¬ 
mal a part of our lives as is the eating of our 
daily food. 



Bishop of Pennsylvania. 


May the seventeenth, 1915. 


BOUILLON OR CLEAR SOUP. 


i veal shin 

1 large soup hone 

2 fhs. raw chopped 
round steak (no fat) 

2 eggs 
Parsley 
2 onions 
2 carrots 
2 turnips 
A feiv cloves 
A fezv bay leaves 
Salt 

Black pepper 
6 pieces of celery 
i green pepper 
Paprika 


Wash all 


Make a strong stock, let stand in refrigerator over 
night, and in the morning remove all the fat. 

Chop, very fine, celery, pepper, onions, carrots, 
turnips; add meat (do not grind through a meat 
grinder but chop, or have your butcher chop it with 
a cleaver). Before chopping, be sure to remove all 
fat from the meat; without removing the shells, 
crush in two eggs; add’ three cloves; two or three 
bay leaves; tablespoon salt; a good deal of paprika 
and some black pepper. Stir thoroughly; add two 
or three quarts of the stock and let it slowly come to a 
boil, so that all the ingredients form a surface on top 
and remain there. Have ready three or four table¬ 
spoons of coloring made by browning a half cup of 
brown or white sugar in a small frying pan until it 
becomes a deep brown liquid; drop carefully into 
the soup enough of the coloring to give it a good, 
rich color. Put a cloth on a sieve or strainer, pour 
the soup through it carefully, dipping it out with a 
ladle from the side of the kettle and gently pushing 
the surface of vegetables away from the ladle. Do 
not take the soup pot from the stove while you are 
doing this, but let it simmer slowly. Serve smoking 
hot, adding more pepper and salt to taste. Let veg¬ 
etables cook in stock at least three hours. If you 
follow these directions carefully, you cannot fail to 
make a good soup. 

Catherine Archer. 


>egeta 


zvell before using. 


Pace 11 


There is nothing in life of which 1 am 
prouder than the ability to go into my kitchen 
and cook an appetizing, properly balanced 
meal. 





Page 12 



CALF’S HEAD SOUP. 


i calf’s head 
i veal shin 
5 qts. of water 
i tablespoon sage 
i tablespoon szoeet 
marjoram 

Grated rind and juice of 
i lemon 
Pepper 
Salt 

i teaspoon cloves 
(whole) 

1 teaspoon allspice 
Parsley 

2 or 3 onions 
Yz green pepper 

2 tablespoons flour 
(brozvned in butter 
size of walnut) 


2 tablespoons flour 
(large) 

Butter size of walnut 
Pinch of soda 
Cream to moisten 
Salt 
Pepper 


Take calf’s head and veal shin and put with water 
into a large pot and boil slowly four hours. Take 
out calf’s head, carefully pick off the meat, cutting 
it and the brains into small pieces. Pour soup 
through the strainer to catch small bones. Add the 
sage and sweet marjoram, put meat and brains back 
into soup stock and set in a cool place until next 
morning. Then skim off the fat, put in lemon rind 
and juice, pepper, salt, cloves, whole allspice, green 
pepper, parsley, and onions; cut fine. Then add 
flour, browned in butter until nearly black, and let 
cook two or three hours. Add salt and pepper to 
taste. A little sherry wine will improve the soup. 
Drop in the following balls just before serving: 


Dough Balls. 

Work flour and butter together, add soda, salt and 
pepper, and moisten with cream. Work the mixture 
until thick enough to pull with a fork. Form into 
small, round balls, the size of a cherry, and drop 
into the boiling soup. Cook for twenty minutes, 
with lid on soup pot, and serve at once. 

Catherine Archer. 


As a rule, in both boiling and simmering, the kettle 
should be tightly covered. 


Page 13 


Having been indifferent to the pleasures of 
the table all my life, and having suffered in con- 
sequence of that indifference, I have now 
come to the conclusion that food, both palat¬ 
able and carefully chosen, is one of the most 
important essentials that contribute both to 
health and uninterrupted work. 



Pane 14 





CLAM SOUP. 


2 doz. clams 

3 potatoes (medium 
size ) 

i onion 
i qt. water 
Butter size of egg 
i large tablespoon flour 
i qt. milk 

Pepper, salt, paprika and 
sweet marjoram to 
taste 

Chopped parsley 


Pare and boil the potatoes and the onion in the 
quart of water; when soft, mash. Chop the clams 
fine and add the clams, with their liquor to the 
mashed potatoes and the water. Mix the butter and 
flour until smooth and stir into the soup. Add 
pepper, salt, paprika, sweet marjoram and parsley. 
Boil about ten minutes. Heat the milk in a separate 
saucepan and add just before serving. 

Catherine Archer. 


25 clams (cut fine) 

*4 W. salt pork 
(chopped fine ) 

6 potatoes (cut into 
dice ) 

4 onions (sliced very 
thin ) 

2 qts. milk 


CLAM CHOWDER. 

Put the pork into a kettle; after cooking about 
fifteen minutes, add potatoes, onions and juice of 
clams. Cook two and one-half hours; add the clams 
fifteen minutes before serving. Pour in the milk 
and let simmer until served. 



Page 15 


Good cooking should be part of the moral 
law. 



Page 16 


PRESSED COLD MEATS 


i Tb. raw beef ( minced ) 

1 ft. raw ham ( minced ) 

2 eggs 

Yz Tb. bread crumbs 
Grated rind of i lemon 
and juice 

Salt and pepper to taste 
Nutmeg ( grated ) 


GALATINE. 

Mix all the ingredients together. Put firmly into 
a plain mould, cover with a cloth and steam for three 
hours. Turn out when cold. A nice supper dish. 
It is also a nice filling for sandwiches. 




2p2 cups stock 
2 cups of the boiled 
meat ( heaping) 
i Y 2 tablespoons sage 
i grated nutmeg 
Ya teaspoon cinnamon 

1 tablespoon Worcester¬ 
shire sauce 

Salt and pepper to taste 

2 hard boiled eggs 
i teaspoon parsley 

( chopped) 


POTTED MEAT. 

Made from the cooked soup bone and veal shin. 

Put the juice and meat and seasoning in a pan and 
cook for ten minutes. Then chop up the hard boiled 
eggs and parsley together. Take a wet mould, put 
in meat, then a layer of the egg and parsley and 
then meat again until mould is full. Put away to 
cool. 




Page 17 


THE IMPORTANCE OF COOKING. 

There is a much closer relation between 
cooking and culture than most people imagine. 
Good food is the largest single item in personal 
efficiency, and the prime consideration in food 
is good cooking. Malnutrition is the cause of 
half our ailments and much of our criminality, 
but malnutrition is not nearly so often the re¬ 
sult of lack of food as the unintelligent prepara¬ 
tion of it. Because of its intimate connec¬ 
tion with our moods and our morals, cooking- 
should be classed among the finer arts of civil¬ 
ization. 



Page 18 





VEAL LOAF—No. 1. 


3 Tbs. veal 
3 milk crackers 
( biscuit) 

3 raw eggs 
Tb. butter 

Salt and pepper to taste 
A sprinkling of nutmeg 


Grind meat and crackers together. Beat the eggs 
and add to the mixture. Then add the butter, salt, 
pepper and nutmeg. Bake one hour. 


3 cups veal (chopped 
fine) 

i cup bread crumbs 
Yolks of 3 eggs 
A sprinkling of nutmeg 
Spray of parsley 
Red pepper and salt to 
taste 

The grated rind of i 
lemon 

A few drops of lemon 
juice 

Sufficient stock to form 
into a loaf 


VEAL LOAF—No. 2. 

Put all the ingredients into a bowl and stir. Press 
into bread pan, dot the top with small pieces of but¬ 
ter. Cover and bake three-fourths of an hour. Re¬ 
move the cover in time to let the loaf brown. Serve 
either hot or cold. It is best when eaten cold. 





Page 19 



When heaven’s last roll call is sounded, the 
best cooks of this earth should be given the 
choicest places. A good dinner eaten before 
seeing a good play makes the path of the dram¬ 
atist smooth and rosy. Cooking is the founda¬ 
tion stone upon which the home life rests. I 
cherish some very tender memories of my dear 
mother making my favorite dishes. 



Page 20 


OTHER DISHES, ENTREES, ETC. 


\]/2 doz. crabs (boiled 
and picked) 

4 tablespoons flour 
2 tablespoons butter 
i pint of cream 
Onion juice to flavor 
slightly 

Dried bread crumbs 
(white) 

Butter 

Salt and pepper to taste 


DEVILED CRABS. 

Work the butter and flour together. Pour in 
cream carefully so as to avoid lumps. Put on the 
stove and cook until it becomes a very thick sauce. 
Pour over the crab meat, which has been carefully 
picked and left in large pieces. Stir gently, so as not 
to mash. Put into the shells and cover with bread 
crumbs. On top of each deviled crab, put a piece of 
butter the size of a hickory nut, and place in a hot 
oven to brown. 



6 yolks of eggs (hard- 
boiled) 

Y W. butter 
Yz cup flour 
*/2 cup cream 
Black pepper 
Salt 

Cayenne pepper 
Nutmeg (grated) 
i dessertspoon India Soy 
(Cross & Blackivell) 


SAUCE FOR TERRAPIN. 

Put the butter and flour into a skillet. Place on 
stove and stir until thoroughly mixed. Add the 
cup of cream slowly, stirring carefully to prevent 
lumps. Mash the hard-boiled yolks of eggs, add a 
little cream and work to a smooth paste. Add this 
to the butter and flour. Put in salt and pepper ; cook 
for a few minutes; move to back of stove; add India 
Soy and enough cream to make it the desired con¬ 
sistency. Just before serving, add brandy and sherry 
wine to taste. 


Catherine Archer. 


Page 21 


Good cooking is an accomplishment of civil¬ 
ization. It is essential to the conditions of 
modern life, and is one of the most important 
factors in the maintenance of health. It adds 
greatly to the value of food as a nutriment, and 
the more general the knowledge of good cook¬ 
ing becomes, the more all mankind will benefit. 



ol&u 


C7 <X^~ — 


Chairman National Relief 
Red Cross. 


Board American 


Pace 22 


OYSTER COCKTAIL—No. 1. 

(For Four People.) 

8 drops Tobasco sauce Stir everything together. 

16 drops Worcestershire 
sauce 

1 teaspoon horseradish 

2 teaspoons lemon juice 
i teaspoon Tarragon 

vinegar 

18 teaspoons tomato 
catsup 

5 teaspoons liquor of 
oysters 

A little red pepper or 
paprika 



i tablespoon grated 
horseradish 
y-z teaspoon salt 

3 drops Tobasco sauce 
y 2 teaspoon paprika 

4 tablespoons Tarragon 
vinegar 

5 tablespoons catsup 
Juice of y lemon 


OYSTER COCKTAIL—No. 2. 

Mix ingredients together. Dressing sufficient for 
six cocktails. 

* 



Page 23 


Many people speak of Home Cooking' as if 
those words settled all doubt as to excellence! 
But whose home? 


OYSTER PIE. 


30 oysters 

1 cup white dried bread 
crumbs 

P/z cups cream 
3 hard-boiled eggs 
x /z lemon peel 
Juice of 1 large lemon 

2 pieces celery 
Yz big onion 
Parsley 

Butter size of an egg 
Salt 

Black pepper 
Paprika 


Strain the oysters and put the liquor into a small 
cooking dish. When it begins to boil, put in chopped 
celery, pepper and onion. Put the bread crumbs, 
the butter and the cream into a skillet and simmer, 
but do not boil. If too thick, add more cream and 
then add the chopped yolks and whites of the eggs, 
the chopped lemon peel, paprika, black pepper and 
salt to taste. 

Line a deep earthenware pudding dish with puff- 
paste. Make a pastry lid for the dish, by taking a 
pie pan the size of the top of the pudding dish and 
covering it with a thick layer of the pastry. Put an 
edge around the rim of the lid by adding another 
strip of the thick crust one inch wide. It makes a 
nice ornament. Brush lid lightly with cream, using 
a pastry brush for this purpose. Put lid and dish in 
a very hot oven and bake. Drop oysters into the 
boiling juice and, after two minutes, add them and 
the vegetables to the cream and eggs, pouring in 
enough juice to keep it a nice, thick consistency. 
Pour into pudding dish. Slip the baked crust off the 
pie pan on to the top of pudding dish and serve at 
once. 

Catherine Archer. 


When only the hard boiled yolks of eggs are called 
for, separate the yolk from the whites and drop the 
unbroken yolks with care into a skillet of gently boil¬ 
ing water. Boil slowly for twenty minutes, pour off 
the water and take out the yolks with a spoon. They 
will be as dry and mealy as if boiled in the shell. The 
zvhites can be kept in the refrigerator for several days 
and used for any purpose. 


Page 25 


AS TO GOOD COOKING. 

To see her own skill and goodwill turned 
into dimpled and damask roses in the faces 
around her table, should also turn Routine into 
Romance for every woman who is able to do 
it. And to help the less able or less fortunate 
to the means of providing happily for their 
own, that is better yet than Romance. 



Pane 26 





SWEET-BREAD PATE. 


2 sweet-breads ( boiled ) 
2 calves’ brains ( boiled) 
34 cup white bread 
crumbs {dried) 
i /4 cups cream 
{good measure) 

34 of an onion 
Rind of i lemon 
{grated) 

Juice of 34 lemon 
{large) 

Yolks and whites of 2 
hard-boiled eggs 
Yolk of i raw egg 
i small can of mush¬ 
rooms 
i truffle 


Line a deep earthenware pudding dish with puff- 
paste. Make a pastry lid for the dish, by taking a 
pie pan the size of the top of the pudding dish and 
covering it with a thick layer of the pastry. Put an 
edge around the rim of the lid by adding another 
strip of the thick crust one inch wide. It makes a 
nice ornament. Brush lid lightly with cream, using 
a pastry brush for this purpose. Put lid and dish in 
a very hot oven and bake. 

Pour over one-half cup of rolled bread crumbs 
enough cream to fill the cup; put into a skillet and 
add one cup of cream. Let it cook slowly at back of 
stove, watching that it does not burn. Stir in briskly 
the raw yolk, then the finely chopped boiled yolks 
and whites. Add the grated lemon rind, juice of the 
lemon, chopped onion, the mushrooms cut in halves, 
the truffle cut in very small pieces, sweetbreads and 
the calves’ brains cut in small pieces. Stir in gently, 
so as not to mash. If necessary, add a little more 
cream; cook for a few minutes, pour into the pud¬ 
ding dish. Slip the baked crust off the pie pan on 
to the top of pudding dish and serve at once. 

Catherine Archer. 


To get the best results in boiling vegetables see that 
the water is boiling when you put them in; that it 
keeps boiling rapidly and constantly, and that it is 
poured away the instant the vegetables are cooked. 
To let them stand in the water they have been boiled 
in until ready to serve, will ruin them beyond redemp¬ 
tion. All vegetables, except beets, peas and corn, are 
improved by adding salt to the boiling zvater. 


Page 27 


AN EXTRACT FROM “OLD PLAY.” 

“Don’t tell me! The World has never yet 
seen a badly-nourished soldier; a badly-cooked- 
for saint; or a lover who didn’t eat like a gull 
and demand the best cooking! A nation that 
lives on puffed rice is doomed. Teed up and 
speed up,’ that’s the modern motto.” 


MEXICAN RICE AND TOMATOES. 


2 very large sweet green 
peppers (or 3 small 
ones ) 

2 onions (or a large 
bunch of skives) 

5 or 6 pieces of celery 
8 small okra 
A good-sized bunch of 
parsley 

5 large tomatoes 

(skinned and seeds re¬ 
moved) 

3 tablespoons rice 
2 tablespoons beef 

stock 

Butter size of a large 
egg (cut in small 
pieces) 

2 tablespoons sugar 
1 tablespoon salt 
Paprika 
Black pepper 


Chop together peppers, celery, parsley, onions or 
shives; when partly chopped, add the prepared to¬ 
matoes and okra, cut in thin slices, and chop until 
very fine. Wash the rice; put it into a large cas¬ 
serole ; add chopped vegetables; butter, sugar, salt, 
black pepper, paprika and beef stock; stir thor¬ 
oughly. Place at the bottom of a moderate oven and 
bake for two hours. Then add the cream slowly and 
carefully, making holes with a fork so that the 
cream will be absorbed into the mixture at once. 
Bake for an hour and serve. 

Catherine Archer. 


Salt pork 
1-3 cup fat 
2 cups cold boiled 
potatoes 

34 teaspoon pepper 
Salt, if necessary 


HASHED BROWN POTATOES. 

Fry out fat of salt pork; cut in cubes and remove 
the scraps. There should be one-third cup of fat. 
Mix the potatoes thoroughly with the fat; add pep¬ 
per and salt; cook three minutes, stirring constantly. 
Let stand, to brown underneath, and bake as you 
would an omelet. 

By Request. 


Page 29 


1 believe absolutely that the proper prepara¬ 
tion of food is as essential to health, appetite 
and enjoyment as the quality of the food itself. 



Page 30 



MEXICAN STUFFED PEPPERS. 


13 large sweet green 
peppers 

1 lb. raw veal steak 

5 or 6 large tomatoes 
5 or 6 pieces of celery 
8 small okra 
A good-sized, bunch of 
parsley 

2 onions or a large 
bunch of shives 

Salt 
Paprika 
Black pepper 
2 tablespoons flour 
2-3 cup cream 


Wipe thoroughly ten of the peppers (be sure they 
are sweet), and put them on the grate in a hot oven. 
In about fifteen minutes the outer skin will begin to 
blister. Watch carefully, turning them on all sides, 
and when the entire pepper is blistered, take from 
oven and skin quickly; if the peppers are allowed to 
cool, the skins will not come off. Carefully cut the 
peppers down one side, remove the seeds, dip in cold 
water and dry inside and out with a soft cloth; put 
into refrigerator over night. 

Boil the veal steak in one quart of water, until 
tender, being careful that the liquid does not evap¬ 
orate more than a pint. Let the meat stand in this 
liquid over night. The next morning, remove the 
meat and chop very fine (do not put through a meat 
grinder). Put the liquid into a very large granite 
skillet, add the chopped veal and set on back of 
stove. 

Remove the skins from the tomatoes; squeeze out 
seeds and set the tomatoes aside. Chop the remain¬ 
ing three peppers, celery, okra, onions or shives, and 
parsley; add the tomatoes; chop until very fine and 
add to the meat and stock. Move the skillet to the 
front of the stove and boil for ten minutes, stirring 
carefully. Add butter, paprika, salt, black pepper, 
and boil; keep stirring carefully, until the mixture 
becomes quite thick; add flour and cream and stir 
until very thick. Pour into a bowl and keep in re¬ 
frigerator until next morning, when it should have 
the consistency of chicken croquette mixture. 

Stuff the peppers with the filling, being careful 
not to break them and putting in as much of the 

[OVER] 


Page 31 


Good cooking seems to be the only way to 
attain health and one of the few ways to secure 
happiness. 






MEXICAN STUFFED PEPPERS, Continued. 


filling as possible; roll the peppers in the batter 
given below and fry in a large iron pan. 

Put a small piece of butter into the pan and, when 
it is smoking hot, put in the peppers; fry slowly, 
turning carefully with a cake-turner, so that the pep¬ 
pers are evenly brown on all sides. 


2 eggs 

2 tablespoons flour 
( heaping) 

Salt 

Pepper 

Paprika 


Batter. 

Beat the yolks and whites of the eggs together, 
for a few minutes; add flour, paprika, salt, and beat 
until smooth. 

Catherine Archer. 


To fry old-fashioned Berks County potatoes, put a 
piece of lard the sice of an egg in an iron frying pan; 
allow it to get smoking hot; add cold-boiled potatoes, 
cut in thin slices; stir the fat thoroughly through them 
with a knife or cake turner; add some rave sliced 
onions, salt and pepper; turn potatoes constantly until 
they are brozvned. 

Outside of Berks County these are known as “Saute 
Potatoes!’ Half lard and half bacon fat, that has been 
saved from frying bacon, improves the flavor. This is 
a splendid way to use left-over potatoes. 


Page 33 


A good Cook is a jewel beyond price. 







Page 34 


FRESH CORN PUDDING. 


12 ears corn ( scored) 

3 eggs (whites and yolks 
separate ) 

Butter size of an egg 
Yz cup cream (scant) 

Y teaspoon salt 
Black pepper 


Cut through the kernels with a sharp knife, using 
the back of the knife to press out the meat; drop in 
the yolks of eggs; salt and pepper; beat with a 
spoon; add cream; melted butter; and the beaten 
whites of eggs. Stir thoroughly. Heat a large earth¬ 
enware pudding dish, butter it and pour in the pud¬ 
ding. Bake in a quick oven for about an hour. 



12 ears of corn 
(grated) 

4 oyster crackers 
(grated) 
or 

i tablespoon flour 
3 eggs 

(beaten separately) 
Salt 
Pepper 

A pinch of baking soda 


CORN FRITTERS. 

Grate corn; beat in the yolks; add crackers or the 
flour; salt and pepper; pinch of soda. Lastly, add 
the stiffly-beaten whites of eggs. 

If the corn is too dry, add a little cream. 

Rub a griddle iron with butter and, when it is 
smoking hot, drop on the mixture by tablespoonfuls. 
Cook like Hot Cakes. This is a very old recipe. 

Catherine Archer. 


In boiling peas, do not cover with a lid. A heaping 
tablespoon of sugar added to the boiling zvater will 
be a great improvement to their flavor. If the peas 
are young and tender, fifteen minutes will be sufficient; 
to boil longer will make them tough. 


Page 35 


ON GOOD COOKING. 

Cooking is an expression of the intellectual 
evolution of a people just as art is. The same 
ingredients for cooking are pretty well acces¬ 
sible to all people alike, but the form of their 
treatment differs according to the quality of the 
people’s intellects: subtle and light with the 
French, practical and substantial with the Eng¬ 
lish, largely based on hogs with the Germans 
and on cans with pioneering Americans. In re¬ 
gards to “good cooking,” I will say that I think 
it has a great deal to do with three other “good” 
things in life—good health, good temper and 
good work. 



Page 36 






Bread 

Cheese 

Slice boiled ham 
Butter 


i cake Phila. cream 
cheese 

i large green pepper 
i doz. English walnuts 
i good-sized stalk celery 
Paprika 
Salt to taste 
Olive oil or butter (to 
make soft paste) 


CROQUE MONSIEUR WALLOON RAREBIT. 

Cut a thin slice of bread, just on top of it a slice 
of cheese, then a slice of boiled ham, another of 
cheese and another of bread. Fry in butter on both 
sides. 



CHEESE FILLING FOR SANDWICHES. 

Mix all ingredients together. Use olive oil, or if 
you do not like the oil, use butter enough to make a 
soft paste. If you desire, any kind of nuts, prefer¬ 
ably English walnuts may be used. 




Page 37 


The Optimist is always well fed. 


IjjjUaA 


CHEESE STRAWS. 


i cup flour ( sifted ) 

Yi teaspoon salt 
i teaspoon baking 
pozvder 

i cup cheese ( grated ) 
34 cup cold zvater 


Sift flour, salt and baking powder together. Add 
grated cheese and cold water. Mix as you mix pie 
crust and roll thin. Cut in strips about one-half 
inch wide and five inches long. Bake in a very hot 
oven. 


Toasted strips of bread 
i inch by 3 inches 
4 tablespoons melted 
cheese 

34 teaspoon red pepper 
V2 teaspoon dry mustard 
Yolk of 1 egg 
1 teaspoon melted butter 


TOASTED CHEESE FINGERS. 

Mix together in a dish set into another which is 
partly filled with hot water. Spread toast thinly 
with the mixture. After spreading toast, press two 
pieces together and put in a warm place until ready 
to serve. 



/ 




Suet rendered, strained free from the cracklings and 
mixed thoroughly while hot with an equal quantity of 
lard, makes an excellent “fat” for frying. 


Page 39 



I always considered that badly-cooked meat 
and cheap Indian tea, well stewed, are under¬ 
mining the health and morals of the British 
Nation. 


i raw egg 

1 teaspoon mustard 
Yz teaspoon salt 
Speck of red pepper 

2 tablespoons of oil 
Juice of Yz lemon 

i cup of oil 


MAYONNAISE DRESSING-No. 1. 

Put into a mixing bowl the egg, mustard, salt, 
pepper, oil, and one-fourth of the lemon juice. Beat 
with a Dover egg beater. Then add the remainder 
of the lemon juice and the cup of oil, putting it in 
one tablespoon at a time. Keep beating. 

Mrs. Harry P. Weile. 


i teaspoon flour 
Yz teaspoon sugar 
Yz teaspoon dry 
mustard 
Salt to taste 
i teaspoon butter 
1 egg 

4 tablespoons vinegar 
Cream 


MAYONNAISE DRESSING WITHOUT OIL 

No. 2. 

Mix the dry ingredients together. Beat egg and 
vinegar together, then add to the dry ingredients. 
Boil until it thickens, then add butter and enough 
cream to make it the desired consistency. 




2 hard-boiled yolks of 

egg 

i raw yolk of egg 
y .2 teaspoon mustard 
Yz teaspoon salt 
(scant) 

Yz tablespoon vinegar 
(large) 

Juice of Yz lemon 
Yz cup olive oil 
Paprika 


MAYONNAISE DRESSING—No. 3. 

Mash and work smooth the hard boiled yolks of 
eggs; stir in, with a tablespoon, the raw yolk of egg 
and mustard; work smooth. Add the oil by the 
tablespoonful, and when half of the oil has been 
used, add vinegar and lemon juice, working them in 
very slowly. Add salt and paprika and slowly work 
in the remaining oil. 

If a greater quantity of mayonnaise is desired, 
continue to add oil, lemon and vinegar until the 
original quantity is almost doubled. Use only a 
tablespoon in working this dressing. 

Berks County Cook. 


Pane 41 


The New Woman is constantly talking about 
the uplift. How can we be uplifted when our 
stomachs are sodden with her bad cooking ? 




RICE FRITTERS. 


i cup boiled rice Mix all ingredients together and make in little 

i tablespoon flour cakes. Swim or fry in hot lard, 

i pinch salt 
1 egg 

i teaspoon baking 
powder 


Dressing for Rice Fritters. 

Boil all the ingredients together until thick, pour 
over the fritters and serve. 


i fb. brown sugar 
]/2 cup zvater 
Butter size of a zvalnut 
i teaspoon vinegar 



HOW TO TEST FAT FOR FRYING. 

Heat the fat. When a blue smoke begins to appear, 
drop in a small cube of bread; if the bread browns a 
golden brown in forty seconds, the fat is sufficiently 
hot. 

Food to be fried, should first be dried as much as 
possible. 


Page 43 


The whole of Christianity is summed up in 
the one word, Helpfulness. That the All Father 
helps His children is its theology; that His 
children should help each other is the law of 
life. 



May, 1915. 



GRAPEFRUIT MARMALADE. 


i large grapefruit 
I orange 
i lemon 

5 tbs. sugar (brown or 
granulated) 

3 quarts of water 


Select heavy fruit with thin rind; slice as thin as 
possible; take out all the seeds, tough centres and 
fibrous portions. Cover fruit with the water and let 
stand six hours. Then cook slowly for one and one- 
half hours; cool and let stand over night. In the 
morning, bring again to the boiling point; add 
sugar; cook slowly until fruit is quite clear, skim¬ 
ming frequently. This quantity will make ten 
glasses of marmalade. 

If you desire the bitter taste which distinguishes 
the English marmalade, use two Seville oranges and 
four sweet oranges instead of the grapefruit and the 
orange. 



i fb. raspberries 
i tb. sugar 
Yi cup zvater 


RASPBERRY JAM. 

Put raspberries, sugar and water into a large pre¬ 
serving kettle. Place on stove and boil rapidly, 
skimming constantly so as to remove all froth. It 
will take from twenty-five to thirty minutes. Test 
by dropping a little of the jam into a saucer until it 
is the required consistency. 

Note:—This jam burns easily. 




Page 45 


The Cook Book! Our most valuable litera¬ 
ture! Men have done great things while starv¬ 
ing, but not for long! Those who contribute 
to the wealth and progress of the world, 
whether in science, art or labor, must be un¬ 
conscious of the physical machine, and that is 
possible only through good health, and that is 
possible only through good cooking. As we 
are not all “born” cooks, we can “acquire” the 
art and gratefully thank Heaven for The Cook 
Book. 



■> 



HOT BREADS 


2 cups Virginia white 
corn meal 

3 eggs 

i small teaspoon of soda 
2Yz cups buttermilk 
Butter the size of a large 
egg ( melted) 


VIRGINIA CORN BREAD. 


Put the cornmeal into a bowl, add salt and pepper, 
then moisten with two cups of buttermilk. Mix 
the soda with the remaining buttermilk and add to 
the mixture. Beat in the yolks of eggs (whole), 
add the melted butter, and, lastly, the stiffly-beaten 
whites of the eggs. Pour into a deep earthenware 
dish and bake for one hour, first on the grate and 
later on the bottom of a hot oven. This hot bread 
is suitable for either breakfast or luncheon. 




i pint milk 

3 tablespoons cornmeal 
i tablespoon butter 
( heaping) 
i teaspoon salt 
i teaspoon baking 
pozvder 
5 eggs 


SPOON BREAD. 

Boil the cornmeal and the milk in a double boiler 
until thick. Put in the butter, add the salt and stir 
until the butter dissolves. After the mixture has be¬ 
come cool, stir in the well-beaten whites of eggs. 
Bake forty minutes in a moderate oven and serve at 
once. 

Rebecca Archer Whipple. 


Page 47 


To consult a Cook Book in these days of 
Belgium starvation! Still it is best that our 
young men should be carefully and wisely 
nourished against that hour of need which 
many now believe to be inevitable. 



WAFFLES. 


i qt. sweet cream 
4 eggs 

i teaspoon baking soda 
i teaspoon cream of 
tartar 

i teaspoon salt 
Flour to make a batter 
soft enough to run out 
of a pitcher 


Put the flour and salt, with the cream of tartar, 
into a bowl; slowly add the cream, then the eggs, 
well beaten. Lastly, add the baking soda mixed in 
a little hot water. 



/ 


i cup ryemeal 

i cup cornmeal 
( granulated ) 

1 cup graham flour 

tablespoon salt 

Y cup molasses 

2 cups sour cream 

or 

\y A cups sweet milk 

Y tablespoon soda dis¬ 
solved in cream or 
milk 


BOSTON BROWN BREAD. 

• 

Mix and sift ryemeal, cornmeal, graham flour, 
soda, salt, molasses, sour milk or sweet milk. Stir 
until well mixed, turn into a well-buttered mould 
and steam three and one-half hours. The cover 
should be buttered before being placed on mould 
and then tied down with string, otherwise the bread 
in rising might force oft' cover. Mould should never 
be filled more than two-thirds full. 





Page 49 




For me it is necessary to eat simply and spar¬ 
ingly, therefore 1 feel afraid when 1 hear of an 
“excellent chef” for fear I may be tempted! 
Bad cooking turns my stomach. 




POP-OVERS. 


V* pint milk Beat yolks of eggs into the milk, then add flour, 

2 tffffs salt, and beaten whites, in the order given. Pour 

(beaten separately ) into hot buttered pop-over tins or hot buttered cups. 

7 tablespoons flour Bake in the bottom of a moderately hot oven for 

A pinch of salt thirty minutes. 



2 y 2 cups flour 
Yz cup sugar 
(, granulated) 
yP[ teaspoon salt 
2 teaspoons baking 
powder 
1 egg 

i cups milk 
Butter size of walnut 


MUFFINS. 

Sift the flour, sugar, salt and baking powder to¬ 
gether. Add the egg, then the milk and butter. Mix 
well. Bake in Gem pans in a quick oven. Bake for 
about thirty minutes. 



Page 51 


When Columbus came to America he found 
the Indians in general used a fireless cooker 
for much of their food. This still survives 
among us in the form of “The Clam Bake.” I 
have often used it successfully for boiling fish 
when I had no pot. The plan is simple. An 
eighteen-inch hole half filled with red hot 
stones; a layer of cold stones; the fish wrapped 
up in grass is tied to the under side of a board, 
the whole thing covered with clay on top. A 
small hole made to one side, through which a 
bucket of water is poured on the stones. Cover 
all up for one hour, then take out the fish. It 
will be perfectly cooked. This is sometimes 
called “boiling without a pot.” 



Page 52 



BAKING POWDER BISCUITS. 


1 qt. flour ( sifted) Put the flour, baking powder, salt and butter into 

2 teaspoons baking a large bowl. Rub lightly, but thoroughly, through 

powder the fingers for fifteen minutes; then moisten with 

2 tablespoons butter enough milk to make a dough. Roll out about a 

( heaping) quarter of an inch thick and cut with a very small 

i cup milk and cream cutter. Bake in a quick oven. 
mixed (more may be Note:—These biscuits, baked on a greased grid- 

needed) die, split, and buttered, are very nice for afternoon 

i teaspoon salt tea. In baking them this way, be careful to turn 

them often so that the outside of the “Girdle 
Cakes” do not become too brown before the centre 
is baked. 

Rebecca Archer Whipple. 


4 eggs 
i pt. milk 
Y t lb. flour 
A little salt 


BRIGHTON ROLLS. 

Beat the eggs for one minute; add milk, flour, salt, 
and stir well. The mixture will have the consist¬ 
ency of a batter. Pour into well-greased roll 
moulds, fill one-third full and bake for twenty 
minutes. 



Page 53 


Here’s a mushroom for those who love me 
Here’s a toadstool for those who hate, 
And whatever sky’s above me, 

Here’s a heart for any plate! 







A FEW GOOD SAUCES FROM BERKS COUNTY 


Yz cup grated horse¬ 
radish root {large) 
34 cup cream or milk 
i teaspoon flour 
(small) 

Yolk of i egg 
Butter the size of a 
hickory nut 
Salt 

Paprika 


HOT HORSERADISH SAUCE. 

Put the grated horseradish into a small earthen 
cooking vessel; add flour, salt, paprika and butter; 
pour in the cream and let cook until thick and 
smooth. Keep stirring constantly. Move to the 
back of the stove and add yolk of egg, stirring rap¬ 
idly. Cook for thirty seconds and serve at once. 

This sauce should be eaten as a relish with hot 
roast beef. 

Berks County Cook. 


SAUCE FOR HOT ASPARAGUS. 


2 tablespoons flour 
Butter the size of a large 

egg 

1 cup boiling ivatcr • 

2 yolks of eggs 

4 cups cream (good 
measure) 

Juice of i lemon 


Put the butter and flour into a skillet and stir well 
until all the flour is thoroughly mixed with the but¬ 
ter. On this pour slowly the boiling water, stirring 
all the time. Place on back of stove where it can¬ 
not boil, and drop in the yolks of the eggs. Stir 
rapidly. Then add the cream and lemon juice and 
cook until it becomes a thick sauce, stirring con¬ 
stantly. Pour over the boiled asparagus and serve. 

Omitting the lemon, this makes a delicious sauce 
for boiled cauliflower. 




Page 55 


Men, women and children who are suffering 
now in Europe are exactly like our own men, 
women and children here at home. They have 
the same aptitude for sorrow; they have the 
same capacity for pain, the same horror of 
hunger and shelterless destitution that every 
one of us has. 

They are experiencing these agonies and sor¬ 
rows, while we can only contemplate them. 
They are unable to help themselves, but the 
American people can and will help them. 



CREAM DRESSING FOR CUCUMBERS. 


i large cucumber 
Yi cup of sour cream 
i tablespoon of vinegar 
Paprika 
Salt 


Pare cucumber, slice very thin, place in bowl, stir 
in the salt and set in refrigerator. After two hours 
rinse thoroughly two or three times in ice cold 
water, pressing the cucumber slices between your 
hands each time to take out the salt. After the last 
rinsing add the following dressing: 

One-half cup sour cream, 1 tablespoon vinegar, 
paprika, and, if desired, a little salt. Chopped shives 
or sliced onions improve this very much. 

Berks County Cook. 


Yi. cup cream (scant) 
2 eggs 

i tablespoon sugar 
i teaspoon salt 
4 tablespoons vinegar 
Butter size of egg 
Paprika 
Black pepper 
4 thick slices of bacon 
(cut in small cubes ) 


DANDELION SALAD. 

Carefully wash and prepare the dandelion as you 
would lettuce. Roll in cloth and pat dry. Then 
put into a salad bowl and place on the plate shelf 
over stove. Fry the bacon quickly, drop the crisp 
cubes over the dandelion. 

Put the butter and cream into a skillet, on the 
back of stove. Beat eggs together; add salt, black 
pepper, sugar and vinegar and pour into slightly 
warmed cream. Then put the skillet on the front of 
stove and stir until dressing becomes a custard. 
Take ofif and pour, smoking hot, over the dandelion. 
Stir thoroughly. Put the bowl on stove for a min¬ 
ute, then serve. Do not use the dandelion after it 
begins to flower, for then it will be bitter. 

Note:—This dressing, without the bacon, is ex¬ 
cellent for lettuce or cole-slaw. 

Berks County Cook. 


Page 57 


A woman’s home is her kingdom, her chil¬ 
dren her crown, her cooking her sceptre; if she 
triumphs in all three she has built for those she 
loves an indestructible empire of happiness. 



Page 58 





ICE CREAMS 


34 cup sugar 
34 cup water 
1 egg 

1 teaspoon sugar 
54 pt. milk 
34 small vanilla bean 
1 pt. cream 


VANILLA ICE CREAM—No. 1. 

Boil the half cup of sugar and the water to a 
syrup. Beat the egg with the teaspoon of sugar. 
Drop the vanilla bean into the milk and bring to the 
boiling point. Add the egg beaten with the sugar, 
and cook to a custard. Add the syrup and cream to 
the custard. Freeze. 

This quantity will serve six persons. 



1 pt. of unheated rich 
cream 

1 pt. fresh milk 

2 eggs 

(beaten separately) 

1 tablespoon vanilla ex¬ 
tract 
or 

34 vanilla bean boiled in 
34 cup of water. Let 
cool 


VANILLA ICE CREAM—No. 2. 

Beat the yolks of the eggs and the sugar together 
until it becomes very creamy; stir this into the 
cream and milk, which have been mixed together; 
add the vanilla extract or the juice from the vanilla 
bean; then add the stiffly-beaten whites of the eggs, 
stir thoroughly and freeze. 


Catherine Archer. 


Page 59 


All the great cooks have been men. Even in 
this art the intuitive faculty is less valuable 
than rule and reason. When women show 
themselves as capable as men in the domestic 
arts—cooking, laundry work, discipline of 
children—it will be time to summon them 
home from the polls. The woman who wishes 
to lay aside the cares of a public career, or of 
business life, should study the theory of cook¬ 
ing in her spare moments. If she be diligent 
and if she possess the artistic as well as the 
scientific imagination, she may prove to be the 
first great woman cook. 



Page 60 


VANILLA ICE CREAM—No. 3. 


i pt. cream Cook all the ingredients together until thick. Take 

1 qt. milk out the bean, scrape into the custard. When cold, 

4 tablespoons flour add the cream and freeze. 

4 eggs 

2 cups sugar 

2 inches of vanilla bean * 

(split) 


FRUIT ICE CREAM—No. 1. 

i qt. crushed fruit Immediately before freezing the ice cream, as 

peaches given above, add the fruit, sweetened with sugar. 

or 

strazvberries 

or 

raspberries 


The decoration of the table should be simple and 
lozv in design and in the centre of the table. 


t 


Page 61 




Half the misery in the world is caused by bad 
cooking; the other half by overeating. 



Page 62 


FRUIT ICE CREAM—No. 2. 


i pt. rich ( unheated) 
cream 

1 pt. crushed fruit 
J/2 cup sugar 

2 eggs 

(beaten separately ) 
i tablespoon vanilla ex¬ 
tract 


Crush the fruit through a colander. If using rasp¬ 
berries, crush them through a fine sieve. Put the 
yolks of the eggs into a large dish; beat in sugar 
until smooth; stir in the cream, vanilla, crushed 
fruit; and, lastly, the stiffly-beaten whites of eggs. 

Taste the mixture, and if it is not a little sweeter 
than you would wish to eat it, add more sugar, as 
some sweetness is lost in the freezing. Freeze. 

In banana and peach ice cream, when the cream 
is half frozen, add one sherry glass of Jamaica Rum. 

Catherine Archer. 


2 lbs. strawberries or 
raspberries 
i lb. sugar 
y 2 cup boiling ivater 


PREPARING FRUIT FOR WINTER ICE CREAM. 

Put sugar in a preserve kettle, add the berries, 
pour over them the boiling water, cover with a lid 
and stand at back of stove until the berries have 
drawn juice. If any sugar is still unmelted, stir 
lightly with back of spoon. Put kettle on front of 
stove and boil very fast for ten minutes, skimming 
all the time. Then pour into pint jar, which has 
been stood over plate-rack so as to become heated. 
Fill with the canned fruit, so that when you press 
the lid down the juice overflows on all sides. This 
is important, as it drives out the air. Put jars away 
in a dark, cool place, to keep until used. 

When ready to use the fruit pour through a 
strainer into a bowl. Crush the pulp through the 
strainer with a masher and throw away the seeds. 
Add to cream in same manner as you would fresh 
fruit. Use a pint jar to every pint of cream. 

Catherine Archer. 


Page 63 


A sense of humor is the appreciation and en¬ 
joyment of a happy misfit in the Eternal Fit¬ 
ness of things. 





LALLA ROOKH. 


6 eggs 

(beaten separately ) 
i cup sugar 
{granulated) 

3 glasses of double 
cream 

1 teaspoon of gelatine 
(small) 

2 wine glasses brandy 
i wine glass Jamaica 

Rum 


Soak the gelatine in two tablespoons of cold water, 
and let it dissolve on the back of the stove. Beat the 
yolks of the eggs, add the sugar and beat for a few 
minutes. Beat the cream and add to it the stiffly- 
beaten whites of the eggs. Pour in, slowly, the 
yolks, beating all the time. In the same manner, 
add the gelatine. Put into the freezer, and when 
half frozen, add the brandy and the rum. Finish 
freezing. 

This quantity should fill twelve punch glasses. 



It has been said that “what appeals to the eye { 
generally appeals to the palate 


Page 65 


Hasn’t Owen Meredith said the last word on 
cooks? Who can add anything after his death¬ 
less lines, which need no quotation? A good 
cook is a great artist. A bad cook is a shame. 
Unfortunately, the world is full of shame. 


Page 66 


CARAMEL ICE CREAM. 


6 eggs 
i qt. cream 
I large cup sugar 
4 large spoonfuls of 
sugar made into 
caramel 

A small amount of 
vanilla 


Bring cream to the boiling point; mix yolks of 
eggs and the cup of sugar; beat until light and add 
to the whisked whites of eggs; add to the cream 
and again bring to the boiling point. Remove this 
from the fire and, while it is cooling, prepare the 
caramel. This is done by stirring the four large 
spoonfuls of sugar in a hot pan until it is oily-looking 
and smokes. Gradually stir some of the cream into 
this until it is of a consistency that will not candy 
when poured into the cream. If necessary, strain 
the mixture before pouring into the freezer. 



HOW TO CARAMELIZE. 

Place sugar in clean agate-ware frying pan, and stir 
continually until the sugar becomes a golden brozvn 
syrup. 


Page 67 


In the matter of art, science, philosophy and 
philanthropy of cooking, two sayings of James 
Whitcomb Riley’s “hired man” have stuck in 
my memory: First the general truth: 

“Things to eat 
Is mighty hard to beat,” 

and then the specific caution : 

“When women git to braggin’ of their bread, 
Jim s’picious ’bout their pie, as Dante said.” 

Many other things could be said, but I am in¬ 
formed that luncheon is served, and the cook 
of all people must not be kept waiting. Punc¬ 
tuality to meals is the most important of all 
punctualities. 



FROZEN PUDDING. 


i qt. milk 
4 eggs (yolks) 

Yz cup sugar 
y 2 vanilla bean 
i tablespoon gelatine 
i qt. rich cream 
(not double) 

Sherry to flavor 
1-3 W. of French Can¬ 
died fruit (cut in 
pieces and soaked in 
some of the sherry) 


Soak the gelatine in a tablespoon of.cold water 
and let it dissolve on the back of the stove. Make a 
custard of the milk, eggs and sugar, boiling the 
vanilla bean with the custard. When it becomes a 
thick cream, remove from the stove, add gelatine, and 
let cool for a few minutes. Stir in the cream slowly. 
Stand aside to cool, then add the sherry and freeze. 
When frozen, make a well in the centre, put in the 
soaked fruit, and cover with the ice cream. Smooth 
down and pack. Be careful not to make this pudding 
too sweet. When ready to serve, turn out in a glass 
dish. 



In flavoring with wine or vanilla, do not add until 
ready to remove from stove, as cooking weakens the 
strength of the flavor. 


Page 69 


Ben Johnson said it all. 



Page 70 




FROZEN CUSTARD—No. 1. 


1 qt. milk 

4 tablespoons flour 
4 eggs 

2 cups sugar 

2 inch vanilla bean 
(split) 

Yz cup sherry wine 
Yz Tb. candied fruit 


Cook the milk, flour, eggs, sugar and vanilla bean 
until thick. Take out the bean and scrape into cus¬ 
tard. When cold add the cream, then the sherry 
wine and the candied fruit. 


0 




c/C % 


i teaspoon vanilla 

1 qt. fresh milk 
Yolks of 3 eggs 

6 tablespoons sugar 
( granulated) 

A pinch of salt 

2 teaspoons cornstarch 


FROZEN CUSTARD—No. 2. 

Let milk, with salt, come to a boil, reserving a 
little of the milk with which to mix the cornstarch. 
Beat together eggs and sugar until very light; with 
this mix the dissolved cornstarch, and slowly pour 
the boiling milk over the whole. Place on stove and 
boil for two or three minutes, stirring constantly. 
After removing from the stove, flavor and freeze. 



Page 71 



The spirit of adventure in the kitchen will 
yet discover new foods to save starving na¬ 
tions. 



Page 72 


i square Baker’s un¬ 
sweetened chocolate 
i tablespoon butter 
i cup sugar 
1-3 cup water 
Yz teaspoon vanilla 


HOT CHOCOLATE SAUCE FOR VANILLA ICE 
CREAM—No. 1. 

Melt the chocolate in a saucepan placed over hot 
water, and add butter, sugar and water. Bring to 
the boiling point and let boil fifteen minutes. Cool 
slightly and add vanilla. 





HOT CHOCOLATE SAUCE FOR VANILLA ICE 
CREAM—No. 2. 


Yz cake Baker’s choco¬ 
late 

1 cup of milk 
Y2 cup granulated sugar 
Y2. cup of cream 
1 teaspoon vanilla 


Dissolve the sugar in the milk and stand on back 
of the stove to heat. Melt the chocolate in a double 
boiler and beat the cream into it; continue beating 
until thick and hot, then stir in the sweetened milk. 
Add the vanilla and beat again until smooth. Stand 
aside until ready to serve. 



2^2 cups brown sugar 
1 cup sweet cream 
Butter the size of an egg 
1 teaspoon vanilla 


HOT CARAMEL SAUCE FOR VANILLA ICE 

CREAM. 


Mix all together and cook in double boiler for 
twenty minutes. Add the vanilla and stand aside 
where it will keep hot until ready to serve. 

Note:—A delicious caramel filling for layer cakes 
can be made by using another one-half cup of brown 
sugar. 


4 lYjjUr&l 



Page 73 




Don’t reason with a husband, feed him. You 
will gain more and work less. 





Page 74 



ICES 


ROMAN PUNCH. 


9 large lemons 
I qt. water 
i Tb. sugar 

i tablespoon of gelatine 
(small) 

i wine glass of Jamaica 
Rum and brandy 
mixed 

Jamaica Rum (to cover 
the punch ) 


Soak the gelatine in cold water and let it dissolve 
on the back of the stove. Boil the sugar and water 
to a syrup, and while it is boiling, add a small piece 
of the rind of a lemon. When finished, stand it aside 
and let cool; add the gelatine and the juice of the 
lemons. Freeze for a few minutes, then pour in the 
rum and brandy. Freeze. When serving, pour one 
tablespoon of Jamaica Rum over each glass of 
punch. 



THREE OF A KIND. 

3 bananas (mashed) 

Juice of 3 oranges 
Juice of 3 lemons 
3 cups sugar 
3 cups water 
i sherry glass of sherry 



Place the bananas in a bowl and mash to a cream. 
Add the juice of the oranges and lemons. Stir in 
the sugar; add the water and freeze. When half 
frozen, add the sherry. 


Paoe 75 


It is rather a fascinating quest—this of pre¬ 
cisely what effect cookery has upon the world’s 
mental output. We are all familiar with the 
evil effects of a bad dinner. After it no play 
is good. And after a good one all plays are. 
But, upon the producers of plays—and litera¬ 
ture—and all cerebral products? 

Does any one know upon what sort of food 
Shakespeare fed? We are told that some 
authors do not eat at all during their periods 
of cerebration. That others eat to shameful 
plethora. Yet others drink deep. Others thirst. 
We know that Caesar wished Cassius might be 
fatter. Also, that Savonarola was a lean man. 
Well, then, there must be something in the 
quality and quantity of food which has direct 
relation to the quality and quantity of mental 
work. But what is it? Won’t some scientist 
—or a lot of scientists—sit down and not get 
up until they tell us precisely what kind of food 
and drink will produce such and such a play, 
for instance, or such a poem? We know, of 
course, that humorists are all dyspeptic, and 
that pessimists are always fat and sleepful. But 
what we need is a formula in the terms of a 
prescription for the production of anything out 
of one’s brain, by way of scientific feeding and 
drinking. Unfortunately, that people who 
usually give us these valuable things are now 

OVER 


CREAM DESSERTS 


ip2 qts. thick cream 
6 eggs 

i scant cup granulated 
sugar 

i34 tumblers best 
brandy 


EGG NOG. 

Beat cream thick, add sugar, put in beaten yolks 
after first creaming in a little sugar. Then add 
brandy and, lastly, the beaten whites of eggs. It 
may need more brandy and sugar, according to the 
strength of brandy and the taste. Keep in a cool 
place until used. 

Catherine Archer. 


1 tb. large chestnuts 

Yz pt. whipped cream 

Sugar 

Vanilla 

Milk 


CREME de MARRONS. 

Remove the hard skins, then put the chestnuts in 
hot water and remove the second skin. Boil until 
tender, then put chestnuts through the finest grinder 
of the meat chopper (the one used for making peanut 
butter). Add sugar and vanilla to taste and enough 
milk to give it the consistency of applebutter. Put 
in large dish or individual cups and cover with 
whipped cream flavored with sugar and vanilla. 



Page 77 


busy inventing modern ways of killing, and 
nothing can be expected of them for some 
time to come. However, it is only in this way 
that the Great American Play and the Great 
American Novel can ever be written. 




ORANGE CHARLOTTE. 


1-3 box gelatine 
A scant 2-3 cup water 
( boiling ) 

1 cup sugar 
1 cup orange juice and 
pulp 

Juice of 1 lemon 
1 pt. sweet cream 


Wet gelatine with a little cold water and pour 
boiling water over it. Mix gelatine, sugar and lemon 
juice together and strain through a cheese cloth bag. 
Mix a little grated orange rind with the gelatine and 
let cool. Flavor with vanilla, a wine glass of sherry 
and almond flavor. Use one, two, all the flavors 
or not any, as desired. When slightly thick, whip. 
Put in sherbet glasses and sprinkle grated lemon 
rind on the top of each glass. Put whipped cream 
on top of this and use a strawberry or cherry to 
garnish. 



ITALIAN CREAM. 


p2 box gelatine 
Rind of Yz lemon 
ip2 pt. cream 
p2 wine glass sherry 
wine 

Yz lb. sugar 


Soak gelatine in one-half pint cold water; add 
juice and grated rind of lemon; add wine, if desired. 
Scald the cream. Beat the eggs and sugar together 
until very light; pour the scalded cream over them; 
stir until cool; add gelatine. Serve with whipped 
cream. 







Page 79 


I have reached the age when I will stop in 
the midst of retailing my best story at dinner 
to see what new viand the servant may be 
bringing in. I cite this to show the relative 
importance of food as one grows older—if the 
“one” is a woman. 

Men will not do this. The interest in their 
story is too great for any deviation of thought. 
That is because the story is theirs while the dish 
about to be served belongs to them only in 
prospective. But, once the course is served, 
they attack it with the same enthusiasm that 
they have just related the story. It is now their 
food, excellent before, but better when it is in 
their absolute possession. 

That is one of the reasons it is so necessary 
to feed men well. They take an interest in food, 
not only because it tickles the palate in its swift 
descent, but that it becomes part and parcel of 
them as individuals, that its consumption sup¬ 
plies their blood, bone, sinew and brain, and, as 
each man feels that there is no better blood, 
bone, sinew and brain than his, so he feels that 
no food should pass his lips which is not of the 
superlative. 

This analysis of the casus eati so far as men 
is concerned is, in a manner, a brief for women. 
Otherwise I should not spend my time upon 
it. Every woman of to-day longs for peace, 

OVER 


Page 80 


RUSSIAN CREAM. 


1 pt. milk 

3 eggs (small) 

6 tablespoons sugar 
Yz cup cream (large) 

2 tablespoons gelatine 
i tablespoon vanilla 

3 or 4 tablespoons rose 
brandy 

Z or 4 tablespoons 
Maraschino 


Dissolve the gelatine in two tablespoons of cold 
water, add four tablespoons of boiling water, and 
stand on back of stove. Put the milk into a skillet 
and heat. Add carefully the beaten yolks of the 
eggs, then the sugar, and cook, stirring constantly 
until it becomes a thick custard. Add one-half of 
the dissolved gelatine and set aside to cool slightly. 
Whip the cream very stiff and beat into it the stiffly 
beaten whites, then beat in quickly the remaining 
half of the dissolved gelatine. Pour the custard 
slowly into the cream, beating all the time; add the 
vanilla, rose brandy and the maraschino. Pour into 
a glass dish and put into the refrigerator. It should 
stand for ten hours before being used. 

Catherine Archer. 


Rose-brandy is made by filling a bottle with 
fresh rose leaves, pouring brandy or zvhiskey over 
them and corking tightly. This will keep indefinitely 
and improves with age. It is an excellent flavoring. 


Page SI 


and will go far to preserve it. Who knows but 
a steady diet of excellent food may produce so 
peaceful a condition in the home that He will 
not be driven into open warfare in order to ob¬ 
tain his proper calories and calciums from the 
field-kitchen. 

All this is the wisdom of a fool. Even if you 
sweep away these poor arguments, you will 
admit that good cooking keeps man’s blood, 
bone, sinew and brain in a state of prepared¬ 
ness. 




CHARLOTTE RUSSE. 


1 tumbler of milk 
Yolks of 3 eggs 

2 tablespoons sugar 
{large) 

1 large tablespoon gela¬ 
tine dissolved in cold 
water 

2 tablespoons hot zvater 
i tablespoon vanilla 

i tumbler double cream 
Whites of 3 eggs 
Lady fingers 
i wine glass sherry 


Put the milk on stove and heat till smoking-; add 
beaten yolks of eggs and sugar; keep stirring- until 
it becomes a very thick custard. To the dissolved 
gelatine add the hot water and stand on back of 
stove until needed. From the vessel on the stove, 
take one-half the gelatine and add with the vanilla to 
the custard. Put custard away to cool, stirring every 
now and then. Beat the cream and gradually add the 
beaten whites of eggs, then beat in the remaining one- 
half of the gelatine. Next beat in the cooled custard 
and add sherry. Line a good-sized bowl with lady 
fingers; pour mixture into it and set in refrigerator 
over night. In using the gelatine be very careful to 
follow the exact directions. 

Catherine Archer. 


The Boards - of Health compel the milkmen to pas¬ 
teurize their milk. How about them compelling the 
house-wife to clean her refrigerator? 


Page S3 


HAWAIIAN SALAD. 

This is one of several of my favorite 
Hawaiian dishes, and is much esteemed by 
the natives as a relish with their poi. It is 
called by them lomi’d salmon—from lomi- 
lomi, massage—the salt salmon being pulled 
to pieces by the fingers with much the same 
movement used in their famous massaging. 

The salt salmon (salmon bellies are of 
course best) should be soaked for some hours 
in fresh water to mitigate the saltiness, and 
afterward thoroughly pulled to pieces with 
fingers or fork. It is then stirred in with raw 
sliced tomatoes and onions, and salted to taste. 
A diversion in this simple recipe can be made 
by adding sliced cucumbers and a squeeze of 
lemon, as well as paprika and minced green 
pepper. 



Page 84 


OTHER COLD DESSERTS 


i cup Pearl Tapioca 
i qt. sweet milk 
Yolks of 2 eggs 
3 tablespoons granu¬ 
lated sugar ( heaping ) 
A claret glass of rose 
brandy 

i tablespoon vanilla 


PEARL TAPIOCA. 

Soak the tapioca over night in the sweet milk. 
Next morning, put it into an earthenware cooking 
vessel, place on the back of the stove and heat 
slowly. When the pearls become clear and the 
liquid thickens, beat yolks of eggs for one minute, 
and work in the sugar until it creams; stir this mix¬ 
ture into the tapioca and cook until thick. Add the 
brandy and the vanilla. Stir well; pour into a glass 
dish and put into a refrigerator. Be careful that the 
mixture is sufficiently thick before being removed 
from the stove, as it does not thicken while cooling 
in the refrigerator. 


Rebecca Archer Whipple. 


i pt. bread crumbs 
i qt. sweet milk 
i cup sugar 
Yolks of 4 eggs 
Rind of i lemon 
Butter size of an egg 
i teaspoon vanilla 
Preserved fruit 


QUEEN’S PUDDING. 

Add milk to the bread crumbs, then add the sugar, 
yolks of eggs, the rind of lemon grated fine, and but¬ 
ter. Bake in a moderate oven for twenty minutes. 
Beat the whites of the eggs to a stiff froth, adding 
four tablespoons of sugar and the vanilla. After the 
pudding has been baked spread a layer of preserved 
fruit over the top; then add the meringue; put into 
the oven to brown slightly. Serve with cream. 



Paoo 85 








































CHOCOLATE ROLL. 


3 eggs 
i cup sugar 
( granulated ) 
i cup flour 
i teaspoon baking 
powder 

6 tablespoons boiling 
water 


2 squares of Baker’s 
chocolate (melt) 
y 2 cup sugar 
y 2 cup water 
i teaspoon butter 
i i y 2 tablespoons corn¬ 
starch mixed with 
cup milk 


3 oz. butter 
6 oz. sugar 

4 eggs 

6 oz. flour 
i teaspoon baking 
powder 

i teaspoon vanilla 


Beat whites of eggs until stiff, gradually add the 
sugar, then yolks of eggs well beaten, water, flour 
and baking powder. Mix carefully and pour into a 
well buttered and floured jelly roll tin. Roll out on 
a sugared paper. Spread with chocolate filling and 
roll. 


Filling for Chocolate Roll. 

Stir melted chocolate, sugar and water until well 
blended. Add butter and the cornstarch mixed with 
milk. Stir until boiling. Remove from fire and add 
vanilla. 



JELLY ROLL. 

Beat butter and sugar together, then drop in eggs 
and beat again. Add the flour mixed with baking 
powder and, lastly, the flavoring. Put in a roasting 
pan lined with buttered paper and bake in a quick 
oven for fifteen or twenty minutes. Turn out on a 
board, sprinkled with sugar, spread quickly with 
jelly or raspberry jam. Cut edge of cake, then roll. 
Serve either hot or cold. 




Page 87 

























' 






BANANAS AND MACAROONS. 


Almond Macaroons 
Bananas 

Cream ( whipped) 


Cover the bottom of a glass dish with macaroons, 
and moisten with sherry. Moisten an equal number 
of macaroons in another platter. Slice one layer of 
bananas over the macaroons in the glass dish. 
Sprinkle lightly with powdered sugar, cover with 
whipped cream slightly sweetened. Spread the 
macaroons, from the platter, on the whipped cream, 
repeat with sliced bananas, sugar and cream, and 
stand in a cool place for an hour. Avoid using more 
sherry than necessary, as the dessert will become 
bitter. 

Berks County Cook. 


In the “dark ages,” our grandmothers “scoured” all 
their cooking utensils. In this age of “light” and 
“sanitation,” some of us don’t even “wash” them. 




















- 











WINE JELLY—No. 1. 


i heaping tablespoon 
Knox’s Gelatine 
Yz rind and the juice of 
i lemon 

i scant cup sugar 
( granulated ) 
i*4 pint water ( boiling ) 
*4 pt. brandy and sherry 
A pinch of cinnamon 
mixed 


Put sugar in bowl, add powdered gelatine and 
stir; grate in the rind of a lemon and add the juice. 
Pour in boiling water, let bowl stand on the back of 
stove. Stir for a few minutes until everything is 
dissolved. Place cloth (an old salt bag, well washed, 
is excellent) over wire strainer and pour gelatine 
through it into mould. Let stand in the refrigerator 
for at least ten hours. Serve with whipped cream. 



5 teaspoons pozedered 
gelatine ( heaping ) 
i pt. cold zvatcr 
Juice of l lemon 
i)4 sugar 
i pt. sherry wine 
i qt. boiling zvater 


WINE JELLY—No. 2. 

Dissolve the gelatine in the cold water to which 
has been added the lemon juice. Then put in the 
sugar and the sherry wine and beat well. Lastly, 
pour in one quart of boiling water. Strain into forms 
to jell. 


Page 91 







































WHIPPED CREAM BANANA CAKE. 


i Tb. sugar 
i cup butter 
i cup milk 

1 tb. flour 

IVkites of 5 eggs 

2 teaspoons baking 
pou’der 

Cream butter and sugar, add milk, then flour and 
baking powder, and, lastly, whites of eggs, beaten 
stiff. Bake in a hot oven for fifteen minutes. 


Bananas 

Whipped cream 

Filling for Banana Cake. 

Put sliced bananas on the layers of cake and pile 
the whipped cream on top of them. In the same 
way, put sliced bananas on the top of cake and 
whipped cream on top of them. Have cream sweet¬ 
ened to taste. 


• 


Page 93 































STRAWBERRY SHORT CAKE. 


Puff paste 
Strawberries 
Sugar ( pulverised) 
Cream 

A little vanilla 


Make a puff paste and roll very thick. Cut in half; 
square the edges, so that you have two similar pieces 
of dough about ten inches long and six inches wide. 
Lay separately in a large pan and bake thoroughly 
in a quick oven. Stand aside until only slightly 
warm. (The crust should rise about an inch). 
Have the cream beaten very stiff, sweetened with 
powdered sugar and a little vanilla. Put strawber¬ 
ries on both pieces of crust, in an upright position, 
sprinkling thickly with the powdered sugar. Cover 
with the sweetened cream. Place the second crust 
on top of the first crust. Put in a cool place (but 
not in the refrigerator) for a few minutes before 
serving. 

Catherine Archer. 


Our grandmothers labored all day in the kitchen 
joy fid in the pleasure they were about to give others. 
The athletic women of today are “nearly dead " if they 
make a few glasses of preserves. Is it the strength 
or the spirit that is lacking? 


Page 95 

























. 










MAZURKAS. 
(Polish Pastry.) 


4 eggs 

2 cups sugar 
y 2 lb. butter 

3 cups flour 
y 2 cup raisins 

1 cup chopped almonds 
1 teaspoon vanilla 
1 wine glass brandy 
1 wine glass white wine 
Pinch of salt 


Mix butter and sugar until creamy. Add yolks 
and mix well. Then salt, wine and brandy, flour, 
the well-beaten whites of eggs, raisins, almonds and 
vanilla. Grease a square shallow pan and bake. 
When baked cut in squares. This is better the sec¬ 
ond day. 



1 lb. flour 
lb. sugar 
{pulverised) 
y 2 lb. butter 
1 glass warm milk 
1 teaspoon baking soda 


SPEKULAS. 

(Flemish Pastry.) 

Mix butter and sugar, add the milk and the flour 
in which you have mixed the soda. After mixing 
well, give the dough a cylindrical shape about two 
inches in diameter. Keep in ice box over night. 
Next day cut the dough about one-eighth of an inch 
thick, put in a greased pan and bake in a quick oven 
for five minutes. This will keep for several weeks. 



Page 97 
















































CHOCOLATE ECLAIRS. 


54 pt. water 

2 eggs 

2 os. flour 

2 os. butter 

54 pt. cream 

Put the water and butter into a pan, bring to a 
boil, then add the flour. Stir until quite smooth over 
a slow fire. Turn out to cool for a few minutes, add 
the eggs, well beaten. Beat the mixture for five or 
ten minutes, then put into forcing bag with a plain 
tube. Force out into a greased pan in finger lengths. 
Bake in a brisk oven about a half hour. When baked 
open down the side with a knife; allow to cool. 
Whip up cream and fill the centre of eclairs by 
means of bag and tube. Dip in chocolate icing and 
allow to set. 


i th. sugar 

( confectioners ) 

54 cake Baker's choco¬ 
late ( melted ) 

Boiling water 

Icing. 

Put sugar into a bowl, pour in enough boiling 
water to be able to stir. Then add the melted choco¬ 
late and vanilla. Beat icing thoroughly. If too thick 
add a little more water. 


Page 99 


















CREAM PUFFS. 


i cup flour 
Y\ teaspoon salt 
i cup boiling water 
Y* cup butter 


1 pt. of milk 
Yi cup of flour 

2 eggs 

i cup sugar 


Mix sugar and butter with the water, then add 
the flour and stir constantly until the mixture leaves 
the sides of the pan. Remove pan from stove and 
add the unbeaten eggs to the mixture, beating con¬ 
stantly. Drop by spoonfuls on a buttered pan, plac¬ 
ing them two inches apart. Bake in a moderate oven 
for twenty-five minutes. 

When cool, with a sharp knife, make a cut in the 
side of each puff; fill the opening with the cream 
filling. In doing this use a pastry tube. 


Filling. 

Put the milk in a double boiler and bring to the 
boiling point. Beat the eggs and sugar lightly, add 
the flour, mixing it thoroughly with the eggs and the 
sugar, and then stir the mixture into the boiling 
milk. Add the vanilla and boil until very thick. Stir 
constantly. 



/ 

_- / ?_ 


Paoe 101 

































































































































BOILED PUDDINGS 


x /z Id. flour 
14 /ft. sugar 
(dark brown) 

Y /ft. chopped beef 
suet 

2 teaspoons ground 
ginger 

A pinch of salt 


DRY GINGER PUDDING. 

Mix all the ingredients together. Pack into a 
well greased china bowl. Tie a white cloth over the 
top of the bowl, and put into a large pan, half full 
of boiling water. Cover, and boil three hours. Keep 
water up to within one inch of the top of the bowl, 
and allow no liquid of any kind to get into the pud¬ 
ding. Serve with plain white sauce. 





i cup chopped figs or 
raisins 

i cup suet (chopped 
fine ) 

1 cup sugar 

2 cups bread crumbs 

1 cup milk 

2 eggs 

i teaspoon each of 
cinnamon 
cloves 

i nutmeg (grated ) 

i teaspoon baking 
pozvder 


FIG OR RAISIN PUDDING. 

Put the figs, suet (chopped fine), sugar, bread 
crumbs, cinnamon, cloves, nutmeg and baking pow¬ 
der into a bowl and mix well. Beat the eggs, over 
which pour the milk, beating again. Then pour the 
milk and eggs into the dry mixture and mix thor¬ 
oughly. Steam well for three hours. 

This is very nice when served with hard sauce. 

Rebecca Archer Whipple. 


P?fle 103 

































































URNEY PUDDING. 


2 eggs 

Butter equal to the 
weight of 2 eggs 
Flour equal to the 
weight of 2 eggs 
Sugar equal to the 
weight of 1 egg 
Yz teaspoon baking soda 
1 tablespoon strawberry 
jam 
or 

molasses syrup 


Brown Sauce. 

Brown in pan until very brown. Put in the milk 
or water and stir until smooth. 


1 cup sugar 

2 tablespoons flour 
Butter size of an egg 
1 pt. of either water 

or milk 


Cream the sugar and butter, add the eggs and beat 
well. Add the flour, with which should be mixed the 
baking soda. Add the strawberry jam or molasses 
syrup. Pour into a buttered mould, cover with a 
piece of greased paper; steam gently for two hours. 

Serve with brown sauce. 




Page 105 
























YANKEE PLUM PUDDING. 


34 cup butter 
34 cup molasses 
1 cup raisins and cur¬ 
rants mixed 
i/4 cups flour 
34 teaspoon soda 
1 teaspoon cinnamon 
34 teaspoon cloves 
( ground) 

1 cup sweet milk 


Mix all the ingredients together. Scald the bag 
or mould before putting in the pudding. Put into 
a kettle of boiling water and boil one and one-half 
hours. Serve with hard sauce. 


1 cup sugar 

( pulverized ) 

2 tablespoons butter 
1 tablespoon milk 
Vanilla 


Hard Sauce. 

Cream the butter and sugar. Beat until very- 
light; add the milk and the vanilla and let stand until 
stiff. 



Page 107 





























CHERRY PUDDING—No. 1. 


i cup fine brozvn bread 
crumbs 

1 cup flour 

4 tablespoons sugar 
]/2 teaspoon salt 

2 teaspoons baking 
powder 

4 tablespoons butter 

1 egg 

l/z cup milk (about) 

1 cup pitted cherries 


Mix together bread crumbs, flour, sugar, salt, and 
baking powder. Rub in the butter with a spoon. 
Beat the egg until light, add the milk, and stir into 
the dry materials. 

Sprinkle a very little flour on the pitted cherries 
and add to the mixture. Bake thirty minutes in a 
hot oven and serve warm with either milk or cream. 

Mrs. John S. Hartman. 


1 cup sugar 
1 cup milk 
1 egg 

B utter size of egg 
1 teaspoon baking 
powder (large) 

3 cups flour 
1J4 eups zvell floured 
cherries (stoned) or 
blueberries 


CHERRY OR BLUEBERRY PUDDING—No. 2. 

Cream butter and sugar, beat in the egg and add 
the milk, then the flour mixed with the baking pow¬ 
der, leaving out a little of the flour in which to roll 
the fruit. Stir in the cherries, which have been 
rolled in flour. Pour in buttered tin mould with a 
funnel and a lid, and boil for two hours in a large 
pot filled with water. Be careful that the water 
does not come within one inch of the top of the 
mould. If you have a double boiler, put in the 
steamer and steam for two hours. 



Page 109 












































































APPLE PUDDING. 


tt>. suet (chopped 
fine) 

A piece of butter size of 
an egg 
Yi tb. flour 
A pinch of salt 
i l / 2 tablespoons water 


First Day. 

Replace an equal part of the suet with a lump of 
butter the size of an egg. Add salt and mix with 
the flour by rubbing through the hands. Add water, 
as in making pufT-paste and place in a refrigerator 
until the next day. 


4 large apples 
(thinly sliced ) 
Kettle bozvl (i qt.) 
Butter 
Cinnamon 
Sugar 

i wine glass whiskey 


Second Day. 

Roll out dough, butter the inside of a bowl and 
line with the pastry, allowing the pastry to hang at 
least one inch over the side of the bowl. Put a layer 
of apples in the 'bowl, then bits of butter, cinnamon 
and sugar; then a layer of apples; then the butter, 
cinnamon, and sugar, and so on until the bowl is 
full. Pour the whiskey over the apples; cover with 
a layer of pastry and turn the over-lapping pastry 
into the bowl, on top of the cover, without pressing 
it closely. Tie a cloth over the bowl, and steam for 
three hours during which time the water must not 
be allowed to stop boiling. Serve with a hard or hot 
sauce flavored with whiskey. 

Catherine Archer. 


Pa ge 111 










































SUET OR CARROT PUDDING. 


2 cups cooked and Mix a11 the ingredients together, adding the bak- 

mashed carrots ing soda last. Put in closed mould and steam for 

i cup picked and three hours. 

chopped suet 
i cup molasses 
1 egg 

1/2 cup raisins 
1/2 cup currants 
^2 cup citron 

1 teaspoon baking soda 
dissolved in zvater 

2 tablespoons sugar 
{brown) 

Pinch of salt 
A little grated lemon 
1 teaspoon of 
allspice 
cinnamon 
cloves 
nutmeg 

Flour enough to stiffen 
{about x / 2 cup) 


2 small tablespoons 
cornstarch 

Butter size of an egg 
4 tablespoons sugar 
2^4 cups boiling water 
y cup whiskey 
Yolks of 2 eggs 
1 teaspoon nutmeg 
{grated) 


Whiskey Sauce. 

Put the cornstarch, sugar, butter and nutmeg into 
a skillet and mix with a little cold water. Put skil¬ 
let on stove. Next pour on boiling water, stirring 
all the time. Boil until very thick, draw skillet to 
back of stove, add the beaten yolks of eggs and the 
whiskey. 

Note—This sauce should be very thick. 



Fage 213 









































































i tb. apples 
i cap sugar 
Yi cup water 


COTTAGE PUDDING. 

Pare and quarter the apples; put into a large skil¬ 
let ; add sugar and water. Cook as you would pre¬ 
serves, forming a thick jelly and keeping the apples 
whole. Set aside to cool. 


i cup sugar 
% cup butter 
ip2 cups flour 

1 large teaspoon baking 
powder 

2 eggs 

Y-2. cup milk 


Pudding. 

Beat butter and sugar together; add the beaten 
eggs, milk, and flour with the baking powder in it. 
Bake one hour in a funnel cake tin. When baked, 
turn out on a round plate. Fill the centre with the 
apples, and coat with meringue. Put into the oven 
until the meringue becomes a delicate brown. Serve 
at once with Whiskey Sauce. 


Meringue. 

Whites of 2 eggs Beat up the whites of the eggs; add the sugar. 

3 tablespoons sugar Beat well together. 


Whiskey Sauce. 


2 small tablespoons 
cornstarch 

Butter the sice of an egg 
4 tablespoons sugar 
2p2 cups boiling water 
%. cup whiskey 
Yolks of 2 eggs 
i teaspoon nutmeg 
{grated) 


Put the cornstarch, sugar, butter and nutmeg into 
a skillet and mix with a little cold water. Put skillet 
on stove, pour on the boiling water, stirring all the 
time. Boil until thick, draw skillet to back of 
stove. Add the beaten yolks of eggs and the whiskey. 

Note—This sauce should be very thick. 




Page 115 































































1 







































PIES 


2 cups grated cocoanut 
( heaping) 

3 eggs 

Butter the size of a large 

egg 

i cup sugar 
( granulated) 
i pint of fresh milk 


COCOANUT CUSTARD. 

Put the cocoanut in a bowl; add the sugar, whole 
eggs, flour and melted butter. Stir thoroughly, after 
which add the milk. Put in pans lined with pie crust 
and bake in the bottom of a very hot oven until the 
crust is slightly brown ; then raise the custard gently 
to the grate of the oven and bake until it assumes a 
golden brown color. After taking out of oven, sprin¬ 
kle with cocoanut. The baking takes from thirty to 
forty minutes. 

This quantity makes two custards. 



i cocoanut ( grated ) 
Tb. butter ( melted ) 
i l /i cups sugar 
( granulated ) 
i tablespoon of corn¬ 
starch 

Y cup cocoanut milk 
4 whites of eggs 
(beaten stiffly) 


COCOANUT PIE. 

Dissolve the cornstarch in the cocoanut milk and 
boil until thick. Set aside to cool. Put the grated 
cocoanut into a bowl; add the sugar and mix thor¬ 
oughly; pour into it the cooled cornstarch, stirring 
lightly with a fork; in the same manner, add the 
melted butter and fold in the stiffly beaten whites of 
the eggs. Pour into layer cake pans lined with pie 
crust and bake for thirty minutes, placing first on 
the bottom and then on the top rack of a quick oven. 

Elizabeth Muhlenberg. 


Pafl3 117 












. 





































BUTTER SCOTCH PIE. 


i cup brown sugar 

1 cup water 

Butter size of an egg 
1^2 tablespoons flour 

2 eggs 


Bake pie crust. Mix sugar and water together, 
then stir in the flour and yolks of eggs, add butter and 
boil until thick. Add vanilla to taste. Pour into 
crust, put meringue on top and bake until brown. 

Meringue. 

Whip whites of eggs until stiff and add sugar to 
taste. 




I lb. dried sour apple 
schnitz 

1 orange 

(rind and juice) 

2 tablespoons cinnamon 
2 cups sugar 

i qt. cold water 



SCHNITZ PIE. 

Put the schnitz and the water into a skillet and 
cook until a soft pulp; add cinnamon, sugar, orange 
juice and orange rind; mix well together; stand aside 
until cool. Put into a tin pan lined with pie crust; cover 
with a top of the pie crust and bake in oven until 
brown. 

Note—“Schnitz” is the Berks County Dutch name 
for one-fourth of an apple. 



Paos 119 

















. 












. 


























•I 





LEMON MERINGUE. 


1 cup sugar 

2 tablespoons flour 
Pinch of salt 

1 cup ivater 

2 yolks of eggs 
( beaten ) 

i lemon (juice and 
grated rind) 

Butter size of an egg 


Whites of 2 eggs 
(beaten stiff ) 
i tablespoon sugar 
( granulated) 


i cup flour 

34 teaspoon salt 

y 2 cup lard and butter 


Mix sugar and flour together, then add slowly 
water, yolks of eggs, lemon and butter. Bring to a 
boil, stirring all the time; put into the baked pastry 
shell. Spread the meringue over top and brown in 
oven. 


Meringue. 

Beat whites very stiff. Stir in the sugar. 


Pie Crust. 

Rub well together lard, butter, flour and salt, 
moisten with ice water, adding just enough to make 
the dough hold together. Roll and fit into a deep 
pie plate; stick with a fork at several places and 
bake in moderate oven. 



Page 121 






















































LEMON PIE—No. 1. 


i cup boiling ivater 
i tablespoon cornstarch 
i tablespoon flour 
i teaspoon butter 

1 cup sugar 
Rind Yz lemon 
Juice i lemon 

2 eggs 

Yz cup cold water 


Mix cornstarch, sugar, lemon juice and lemon 
rind; dissolve with cold water. Put into a double 
boiler and cook until thick and clear. Take from the 
stove, add beaten yolks of eggs and butter; cook for 
one minute longer. Set aside to cool. Line two 
small dishes, or one large dish, with pie crust. Stick 
a number of times into the bottom and side crust 
with a fork and bake. When the filling is cold, pour 
it into baked crust without removing from dish. 
Beat the whites of the eggs to a stiff froth ; add three 
tablespoons granulated sugar and beat until very 
stiff. Spread over the top of the pie; put into a 
slow oven and brown slightly. 




A man who marries a woman who doesn’t know hozv 
to cook, who won’t cook, and never intends to learn, 
deserves as much pity as a woman who marries a man 
who doesn’t know how to ivork, who won’t work, and 
never intends to learn. And That Is None At All. 


Page 123 






















































LEMON PIE—No. 2. 


Juice of 3 lemons 
Grated rind divided into 
2 piles 

U/ A cups sugar 
Yolks of 3 eggs 
Whites of 3 eggs 
i tablespoon cornstarch 
(large but not heap¬ 
ing, dissolved in p? 
cup water) 

Butter size of egg 
( melted ) 


Juice of lemons and one-half of the rind are put 
into a bowl. Add sugar and stir. Add the unbeaten 
eggs and beat for about three minutes (no more). 
Add the dissolved cornstarch and melted butter and 
beat for about two minutes. Pour into a pie pan 
about two inches deep, lined with crust. Bake on 
bottom of a moderate oven about fifty minutes. 
When the custard no longer shakes, it is sufficiently 
cooked. Take out and cover with the following 
icing: 


2-3 cup sugar 
( granulated) 
Whites of 2 eggs 
Lemon rind 


Icing. 

Beat the sugar into the partly beaten whites, add 
the remaining half of the lemon rind. Spread over 
top of pie. Place pie on top of grate and brown 
slowly. 


Catherine Archer. 


Page 125 














































CHEESE CUSTARD. 


i cup cheese 
Yz cup sugar 
( pulverized) 

5 eggs 

(beaten separately) 
i cup sweet cream 
Butter the size of a large 
egg ( melted ) 

A little grated nutmeg 


Take one quart of milk, pour it into an earthen 
bowl, stand in a warm place and allow to thicken. 
When the milk is quite thick, pour boiling water 
over it, put into a cheese cloth bag and let drain for 
twelve hours. Take one cup of this curd or cheese, 
mash through a fine sieve and put into a mixing 
bowl; stir in the sweet cream, pulverized sugar; 
beaten yolks of eggs, and melted butter; season with 
grated nutmeg; add the stiffly beaten whites of eggs. 
Line an earthen pudding dish with pie crust; pour 
in the cheese custard and bake on the bottom of a 
quick oven for forty minutes. Serve at once. 

Catherine Archer. 


A dish famous to Berks County is made from the 
cheese given above. Take a cup of the cheese or curd 
after it has been mashed through a fine sieve and put 
in a bowl. Pour in slowly sweet milk and cream — 
half and half is a good mixture—using back of spoon 
to make it smooth. Work in sufficient milk and cream 
to bring it to the consistency of applebutter; add salt 
and black pepper and eat on buttered bread. 


Page 127 






















■ 










































PUMPKIN PIE. 


2 cups cooked pumpkin 
4 eggs 

i small cup of sugar 
A pinch of cinnamon 
i tablespoon of corn¬ 
starch 

i cup whiskey 
Butter the size of a large 

egg 

% cup cream (large) 


Take a large pumpkin, wash, cut in half and place, 
cut side down, in oven. Roast it until soft, but not 
mushy. Scrape out the flesh of the pumpkin with a 
spoon or a fork. Place into colander, and let drain 

over night, in a cool place. 

The next morning, put two cups of the pumpkin 
into a bowl and whip thoroughly with a fork until 
all lumps are removed; but avoid mashing. Drain 
out as much liquid as possible, as the pumpkin 
should be dry. Add the sugar, yolks of eggs, cinna¬ 
mon and beat for five minutes. Quickly add the 
cream, then the whiskey, next the butter and, lastly, 
the stiffly beaten whites of the eggs. Over the 
whites sprinkle the cornstarch and stir into the mix¬ 
ture. Pour into a pan about two and one-half inches 
deep, lined with pie crust, and bake for one hour on 
the bottom of a very quick oven. Do not remove 
from pie pan until cold. This pie is better if eaten 
the day after it is baked. 

Catherine Archer. 


When you try a recipe, follow it. Do not attempt 
to improve the first time you use it. 


Page 129 






























SHOO-FLY CAKE. 


i cup baking molasses Mix all the ingredients together in a large bowl, 

(not New Orleans ) having first mixed the soda with the water. 

Yz cup sugar (brown) 

1 pint boiling water 

2 teaspoons baking 
powder (level) 


6 cups flour 

(even and sifted) 
2 cups sugar 
(granulated) 
i cup lard 


Crumbs. 

Mix all the ingredients together. Keep out a 
handful of crumbs to put on top of the cake. Stir 
crumbs into the wet mixture. Pour into pie pans 
or layer cake pans lined with a short crust. Bake 
in the bottom of a slow oven for thirty minutes. 


3 cups flour 
i cup lard 
Salt to taste 
Water 


Pie Crust. 

Add salt to the flour, then rub flour and lard 
lightly through the hands. Add cold water enough 
to make a dry paste. Roll out. 



Page 131 












































« 



































MINCE MEAT. 


4 Jbs. sugar 
4 boiled calves’ tongues 
2^2 Jbs. suet 
2 Jbs. Sultana raisins 

1 Tb. fine big raisins 
(seeded) 

2 Jbs. currants 
y 2 Jb. citron 

(cut very fine) 

54 Jb. candied orange 
peel (cut very fine ) 
y 2 Jb. candied lemon 
peel (cut very fine ) 
6 Jbs. chopped apples 
Brandy 
Whiskey 
y> pt. curacao 
54 pt. maraschino 
A claret glass of orange 
bitters 

i tablespoon cloves 
i tablespoon cinnamon 

1 tablespoon allspice 

2 nutmegs 

y 2 Jb. grated almonds 
i tablespoon salt 
Rind and juice of 
4 oranges 
4 lemons 


Chop calves’ tongues very fine, add sugar, raisins, 
currants, citron. Mix all together. Chop the apples 
very fine (do not mash) and add to the calves’ 
tongues; add the spices and mix thoroughly. Pour 
over this about two quarts of whiskey, one quart of 
brandy, all liquors, rind and juice of oranges and 
lemons. Put the mixture into a twelve-quart stone 
jar with a lid. Press down thoroughly with the 
hand and then add whiskey enough to cover. Place 
two white cloths over the top and put on the lid. 
Tie two cloths over the lid of the jar. Put in a 
cool place for about three weeks. After about two 
weeks taste it, and add more salt and spices, if 
needed. Let stand at least four weeks before using. 

When making into pies, it is improved b\ adding 
more orange juice, maraschino and brandy. 


Catherine Archer. 


Page 133 





























PLUM PUDDING. 


i y 2 tbs. of currants 
\ l / 2 tbs. of raisins 
( seeded ) 

i/4 tbs. grated bread 
crumbs 

\y 2 tbs. suet chopped 
very fine 
y 2 tb. each of 

candied lemon rind 
candied orange peel 
citron 

3 tbs. granulated sugar 
y 2 teaspoon of 
cinnamon 
cloves 
allspice 
nutmeg 

8 os. grated almonds 

9 eggs 
Salt 

3 tumblers good brandy 
i tumbler curacao 
and maraschino 


Mix well together raisins, currants, bread crumbs, 
suet, lemon rind, orange peel, citron, sugar, spices, 
salt and grated almonds. Beat the eggs until light 
(do not separate), pour over mixture and work in 
thoroughly, then add brandy and liquor. Mix again 
thoroughly and pack into five small buttered bowls 
about two-thirds full. Cover with muslin cloths 
which have been moistened and dipped in flour. Tie 
cloths tightly with string. Place into kettle of boil¬ 
ing water, but be careful that the water does not 
reach above half of the bowl or it will boil over into 
the pudding. Keep boiling for four or five hours, 
adding boiling water as needed. Be careful when 
adding water that it does not get into the pudding. 
Take out bowls and stand on table, top up, for ten 
hours, then put into refrigerator and use as needed. 

These puddings will keep for three years, but be¬ 
fore serving, boil as before, for three hours. Remove 
cloth, turn out of bowl, cover with four tablespoons 
of whiskey, set whiskey on fire and serve at once 
with the following sauce: 


2 small tablespoons 
cornstarch 

Butter size of an egg 
4 tablespoons sugar 
2^4 cups boiling zvater 
%. cup zvhiskey 
Yolks of 2 eggs 
i teaspoon nutmeg 
( grated) 


Whiskey Sauce. 

Put the cornstarch, sugar, butter and nutmeg into 
a skillet and mix with a little cold water. Put skillet 
on stove, pour on boiling water, stirring all the time. 

Boil until very thick, draw skillet to back of stove, 
add the beaten yolks of eggs and the whiskey. 

Note—This sauce should be very thick. 

Catherine Archer. 


Page 135 









































CRULLERS 


2 very fresh eggs 

i cup sugar 

4 cups flour 

1 teaspoon grated 
nutmeg 

Yz teaspoon salt 

3 tablespoons butter 
(melted) 

2 teaspoons baking 
powder 


CRULLERS—No. 1. 

Break the eggs into a bowl; add sugar and beat 
well; add three cups of the sifted flour (mix the 
baking powder into third cup of flour) and beat again ; 
add nutmeg, salt, butter (be careful to use the exact 
quantity), and milk, in the order given. The more 
you beat here, the better. Add the fourth cup of 
"flour. Work in a little more flour, just sufficient to 
make a soft dough. Roll out a quarter of an inch 
thick, and cut with a cruller cutter. Fry in deep fat. 

The Belgian Store Recipe. 


i cup sugar 
( granulated ) 

1 cup milk 

2 eggs 

4 tablespoons of melted 
lard 

i teaspoon vanilla 
Nutmeg to taste 
4Yi cups flour 
i Y-2. teaspoons baking 
powder 


CRULLERS—No. 2. 

Mix sugar and egg, then add the melted lard, milk 
and flour, to which the baking powder has been 
added. Add vanilla and grated nutmeg. Cut with 
cruller cutter and fry in deep, hot fat. 



Page 137 






































CRULLERS—No. 3. 


54 Jb. butter 
J / 2 pt. milk 
6 eggs 

1 W. sugar 

2 small teaspoons bak¬ 
ing pozvder 

Flour enough to stiffen 
(not too much ) 


Cream butter and sugar together; add eggs ; milk ; 
and the baking powder mixed with the first quantity 
of flour. Take enough flour to stiffen, but be careful 
not to use too much or the crullers will be tough. 
Roll out, cut and fry in hot lard until a golden 
brown. This recipe makes a large quantity of 
crullers. 

WW (Si, OX 


54 cup butter 
i cup sugar 
4 cups flour 

1 cup milk 

2 eggs 

4 even teaspoons baking 
powder 


CRULLERS—No. 4. 

Cream butter and sugar, add yolks of eggs and the 
whites beaten. Sift the flour and baking powder 
thoroughly. Add flour and milk alternately. Flour 
baking board, roll out dough and cut with a cutter. 
Fry in very hot, deep fat. 




Page 139 



























BREAD 


y 2 cup tepid, water 
A little flour 
i yeast cake 


No. 1. 

Yeast Sponge. 

Stir enough flour into the water to make a sponge 
as thick as a dumpling sponge. Dissolve a yeast 
cake in a little tepid water, add to the sponge and 
beat well. Let rise for two hours. 


3 small potatoes 
(pared) 

2 qts. of boiling zvater 
i tablespoon sugar 

i teaspoon salt 

3 tbs. flour (sifted ) 


LATER 

i tablespoon sugar 
i tablespoon salt 
i tablespoon lard 
(melted, but not too 
hot ) 


Dough. 

Boil potatoes and water slowly, trying to lose as 
little water as possible. When potatoes are soft, 
take out of water and mash. Cool the water to milk 
warmth, add sugar and salt, and mix into the 
mashed potatoes; stir all together; add yeast sponge 
and beat. Put the flour into a large bowl, make a 
hole in the centre and pour in the mixture, stirring 
thoroughly. Then add another tablespoon of sugar 
and another tablespoon of salt, and the lard; stiffen 
with more flour if necessary and knead the whole for 
thirty minutes. Cover with a warm cloth, over 
which spread a piece of table oilcloth, and let it 
stand in a warm kitchen over night. Early next 
morning, take out in small quantities and work 
lightly into loaves; put into pans and let rise to 
double its size. Bake for forty-five minutes in a 
moderately hot oven. 




Page 141 
































. 




















. 




2 qts. flour 
(Gold Medal) 

1 qt. warm water 
(almost hot ) 

2 peeled potatoes 

i yeast cake dissolved 
in 2-3 cup warm 
water 


BREAD—No. 2. 

Sponge, 10 P. M. 

Boil and mash the potatoes. Sift the flour in a 
large bowl. Mix the potatoes and the water and 
beat into the flour. Add the yeast cake dissolved in 
the water. Beat thoroughly. If too stiff, beat in a 
little more water. Cover bowl with a white cloth 
and a piece of oilcloth and stand over night in a 
warm place. 

Note:—The sponge should be sufficiently thin to 
just be able to pour from a pitcher. 


1 tablespoon lard 

2 rounded tablespoons 
sugar 

1 heaping tablespoon 
salt 

3 qts. of unsifted flour 


5 A. M. 

Add lard in small pieces, sugar and salt, beat vig¬ 
orously until the lard is all dissolved. Then sift and 
work in slowly the flour and work for about forty 
minutes. Stand bowl back in warm place and let 
rise for two hours. Take out in small quantities and 
work lightly into shape of pans. Put in bread pans 
greased with butter or lard. Place the pans in warm 
place, cover in the same manner as the bowl and 
let rise until the dough has doubled itself. This 
should take about two hours. Bake in the bottom 
of a very hot oven one hour. 



Page 143 


“One a penny, two a penny, hot-cross buns; 
If your daughters do not like them, give them 
to your sons, 

One a penny, two a penny, hot-cross buns.” 


24 cup sugar 
i cup mashed potatoes 

1 yeast cake dissolved 
in i cup of luke-zvarm 
water 

24 cup sugar 

2 eggs (yolks and whites 
beaten together ) 

24 cup butter 
J4 cup milk 
A little salt 
Flour 

Raisins 

Currants 

Dark brown sugar 


SWEETENED BREADS 


CINNAMON BUNS—No. 1. 

Mix together three-quarters of a cup of sugar, one 
cup of mashed potatoes, and the yeast cake dis¬ 
solved in luke-warm water; cover with a cloth and 
set in a very warm place to rise for about two hours. 


After the mixture has risen, beat thoroughly to¬ 
gether three-quarters of a cup of sugar, two eggs, 
yolks and whites beaten together, one-half cup but¬ 
ter, a little salt and a half cup of milk. Add flour 
sufficient to make a light dougk; knead thoroughly. 
Let rise about four or five hours. 


After the dough has risen the second time, roll out 
in a long length and sprinkle with raisins, currants 
and dark brown sugar. Cut in pieces about three 
inches wide, as you would Jelly Roll. Let rise again, 
then bake for twenty minutes in a moderate oven. 




Page 145 


















. 











CINNAMON BUNS—No. 2. 


3 tablespoons blitter 
3 tablespoons sugar 
i tablespoon salt 
2-3 qt. milk 
1 Fleischmann’s Yeast 
Cake 

Water or potato water 
3 Tbs. King Midas flour 
6 eggs (well beaten ) 

3 tablespoons baking 
powder ( heaping) 

1 Jb. butter 
y 2 os. cinnamon 
34 lb. currants 
1 lb. raisins 
5 sugar 
(dark brown) 


Scald the butter, sugar, salt and milk. Let it cool 
until it is lukewarm. Then add the yeast cake and 
sufficient water or potato water to make an even 
quart. Pour into bread mixer and add flour, turn 
five minutes, set in a warm place to rise until morn¬ 
ing. In the morning, add the well beaten eggs, bak¬ 
ing powder and sufficient flour to make a soft dough. 
Roll to a long length and spread with butter, sprin¬ 
kle with cinnamon, currants, raisins and dark brown 
sugar. Roll and cut as you would cut Jelly Roll. 
Bake in a slow oven; turn out on a platter greased 
with butter. Dip up with a spoon the syrup that 
has run into the tins and pour over the buns. When 
cool, turn right side up and put the syrup which re¬ 
mains in the platter over the top of the buns. 

The above recipe makes six tins of eight buns 
each. 



Page 147 
































































. 




GERMAN BREAD. 


y 2 cup butter 
24 cup sugar 

1 cup milk ( scalded ) 

2 eggs ( beaten) 

i yeast cake dissolved 
in 24 cup of luke¬ 
warm water 
Bread flour 


Put butter and sugar into a bowl. Pour in the 
scalded milk. When cool, add the beaten eggs. Then 
add yeast cake dissolved in lukewarm water. Take 
enough flour to make a stiff batter. Sift the flour. 
Stir with a spoon until tough, but not too stiff. 
Put in a warm place until it has risen about three 
times its bulk. Put into two pie pans, using a spoon. 


y 2 cup flour {good) 

2 tablespoons butter 

3 tablespoons sugar 


Crumbs for Bread. 

Rub flour, butter and sugar together. Put on top 
of dough as soon as it is in the pans, and let rise for 
about fifteen minutes. 

' / C~. 



Page 149 






























. 










COFFEE CAKES OR DOUGHNUTS. 


2 cups potatoes mashed 
without milk or zvater 

1 cup yeast 

2 cups sugar 

2 or 3 eggs 

24 cup butter or lard and 
butter mixed 

A small quantity of 
flour 

Nutmeg flavoring 

Crumbs made of sugar, 
flour, butter and 
cinnamon 


Beat potatoes, yeast and sugar together and let 
rise. When light, add eggs and butter mixed. 
Stiffen with as small a quantity of flour as will per¬ 
mit you to knead the dough until light, sprinkle over 
the top, the crumbs of sugar, flour, butter, cinna¬ 
mon, and bake. 

For doughnuts, omit the crumbs, roll to one inch 
thickness after the second rising; cut with doughnut 
cutter, and, when plump, fry in deep, hot fat. 

A flavoring of grated nutmeg improves the dough¬ 
nuts. 




“To make good tea for you and me 
We’ll heat this earthen pot, you see, 
Then in it place just one, two, three 
Full teaspoons of the fragrant tea ,— 
One each for pot, and me, and thee, 
And when the water boiling be, 

Turn on; then steep it thoroughly 
Three minutes, to set the flavor free.” 


Page 151 





























DOUGHNUTS. 


2 potatoes 

(pared and boiled) 

1 qt. zv a ter 

2 yeast cakes 

2 tablespoons flour 

1 teaspoon salt 

2 teaspoons sugar 


(Yeast.) 

4 P. M. 

Pare and boil the potatoes in the water. When 
they can be easily pricked with a fork, take out the 
potatoes and mash. Let the potato water cool to 
milk warmth, then dissolve in it the yeast cakes. To 
the mashed potatoes, add the flour, salt, and sugar. 
Then add the water with the yeast cake dissolved m 
it. Beat well. Put in a warm place, cover with a 
cloth, and let rise. 


6 tbs. flour 

(sifted and warmed) 
8 eggs (heated and 
beaten together) 
i pt. milk (full) 
i tb. butter (melted to 
a liquid) 
i fb. sugar 
i tablespoon salt 
Half of a large nutmeg 


Dough. 

10 P. M. 

Warm the sifted flour, but do not allow it to be¬ 
come hot. Heat the eggs in the shells, after which 
beat together. Heat the milk. 

Put the flour in a very large, heated bread bowl. 
Make a hole in the centre. Put in the sugar and 
stir, keeping a wall of flour on all sides. Next add 
the hot milk and then the beaten eggs, working in 
a little of the flour as you stir. In the same manner, 
add the butter, the risen yeast, then the salt and 
grated nutmeg. Beat until it has the consistency 
of a very thick cake batter, then begin to work it to 
a light spongy dough. This will take nearly the full 
quantity of the flour. Put away in a warm place 
to rise over night, covering with warm cloths and an 
oilcloth. 

6 A. M. (Next Morning). 

Take out the dough; place on warm board and 
knead lightly, working in more flour if necessan. 

OVER 


Page 153 









































DOUGHNUTS, Continued. 

Try to get the dough smooth, not so thick as bread 
dough, and not floury. 

Wash the bowl, and, with a pastry brush, grease 
it with hot melted butter. Place the dough into the 
bowl and lightly brush the top with butter. Set aside 
to rise for two hours. 

Roll out about one inch thick, using as little flour 
as possible on the rolling board. Cut with a dough¬ 
nut cutter. Place warm cloths on a table; put the 
doughnuts on these cloths, cover, and let rise from 
about one and one-half to two hours. Then swim 
in smoking fat until a delicate brown on both sides. 
Take out, drain in colander, and place on trays to 
cool. 

Note: The hotter the kitchen, the better the 
doughnuts. 

Belgian Store Recipe. 


The modern house builder keeps cutting away room 
from the kitchen and pantry to add to the parlor. The 
modern household is not happy. Could this be one of 
the reasons? 





. 












































‘ 







Yz cup tepid water 
A little flour 
i yeast fake 


FASTNACHTS. 

Yeast Sponge. 

Stir enough flour into the water to make a sponge 
as thick as a dumpling sponge. Dissolve a yeast 
cake in a little tepid water, add to the sponge and 
beat well. Let rise for two hours. 


i cup sugar 
i cup butter and lard 
(half and half ) 
i cup potatoes 
( mashed) 

2 l / 2 cups potato zvater 
(cooled to milk 
warmth) 

3 eggs 

i cup home-made yeast 
i tablespoon salt 


Dough. 

10 O’clock P. M. 

In a very large bowl, cream butter, sugar and lard 
until smooth. Add the hot mashed potatoes, salt, 
eggs beaten together, water and yeast. Cover with 
warmed cloths. Put in a warm corner of a hot 
kitchen and let rise until the next morning. 


6 O’clock A. M. (Next Morning). 

Work in sufficient flour to make a light sponge 
(thick enough to fall away from your fingers, but 
not as stiff as bread dough). Knead the dough thor¬ 
oughly and carefully. Cover and stand aside until it 
has risen double its size. Roll out an inch thick, 
cut in pieces about two inches square. Put on 
warmed boards, cover with warmed cloths and let 
rise again until double its thickness. Fry in a deep 
kettle, either in lard or crisco. Have lard steaming 
hot. 




Page 157 

























" 


























SNOW BALLS. 


3 eggs 
i cup sugar 
( granulated ) 
i cup sour cream 
i teaspoon baking soda 
i teaspoon cream of 
tartar 

Flour to make rather a 
stiff batter 
Pinch of salt 


Break the eggs into a bowl; beat until light. Add 
the sugar, beat again; then add the sour cream into 
which the soda has been dissolved and mix lightly 
without much stirring. Mix the cream of tartar 
with the flour and add last. Drop from teaspoon. 
Remove ends and roll in granulated sugar and cin¬ 
namon. Fry in deep hot fat. 




i cup mashed potatoes 
i cup potato zvater 
i cup sugar 
i yeast cake 
4 or 5 tablespoons 
flour 

THEN 

i cup shortening 
(lard or butter ) 

3 it ’ell beaten eggs 
Flour to stiffen 

FOR BUNS 

i lb. raisins 
i lb. currants 
Brozvn sugar 


POTATO BISCUITS OR CINNAMON BUNS. 

Mix the ingredients together and make a thin 
batter. Set to rise at 5 P. M. and let rise until 10 
P. M. Then add the lard, butter, eggs and flour 
enough to stiffen to the consistency of bread dough. 
Let stand until morning; then work into small 
biscuits. Let dough rise a second time and bake in 
a quick oven. 

For cinnamon buns, use the same dough but roll 
out and spread with butter, raisins and currants. 
Sprinkle with brown sugar. 




Page 159 




























' 






















































2 small potatoes 
(pared and boiled ) 

1 qt. water 

2 yeast cakes 

i tablespoon flour 
Little salt 


2 cups yeast 
i cup mashed potatoes 
i cup warm zvater 
i cup sugar 

A little salt 

Flour enough to stiffen 

1 cup sugar 

2 eggs (zvell beaten) 

Yz cup of either butter 

or lard 


y.2 cup butter 
J / 2 cup sugar 
2 tablespoons flour 


RAISED POTATO CAKES. 

Yeast for Potato Cakes. 

Pare and boil the potatoes in a quart of water. 
When soft, take out of the pot, mash and let cool 
until milk warm. Add the potatoes, sugar, flour, and 
salt. Thoroughly beat all together and stand in a 
warm place for two or three hours. It should rise 
about an inch. 

If you are doubtful that this will make two cups 
of yeast, after rising, add a little extra warm water 
beiore setting aside to rise. 

5 P. M. 

Mix the yeast, mashed potatoes, warm water and 
sugar together. 


10 P. M. 

Add one cup of sugar, two well beaten eggs, one- 
half cup of either butter or lard (melted), a little 
salt, and flour enough to stiffen to the consistency 
of bread dough. 

Knead for twenty minutes, cover and put into a 
warm place, free from all cold air. 

Next Morning, at 6 A. M. 

Take out a portion of the dough for each pan. 
Work lightly, fold into shape and put into a pan 
about one inch deep. Cover and stand in a warm 
place and let rise until it doubles in bulk. Place the 
pan on a small iron stand, set on the bottom of a- 
hot oven, and bake for about twenty minutes. 

Crumbs. 

Put all the ingredients into a howl and rub lightly 
through the ’hands until well mixed. Make a little 
sugar water, using three tablespoons of granulated 
sugar and one-half cup of warm water. Just before 
putting the cakes into the oven, brush the tops with 
the sugar water and then sprinkle generously with 
the crumbs. 

Pauline Alt Baker. 


Page 161 


“It is in the home kitchen that a woman reigns 
supreme.” 


CAKES 


FRUIT CAKE—No. 1. 


3 Tbs. raisins mixed 
(i lb. Sultanas and 
2 Ws. large seeded) 

3 lbs. currants 
i lb. butter 
i *4 lbs- flour 
i*4 lbs. sugar 
*4 lb. each of 
citron 

orange rind 
lemon rind 
i teaspoon soda 
(scant) 

i cup sour cream 
i wine glass of brandy 
Spices to taste 
cinnamon 
nutmeg 
allspice 
mace 
ginger 

Salt and pepper 
io eggs 


Cream butter and sugar together; then slowly work 
in one egg at a time alternating with one tablespoon 
of flour. Work at least five minutes to an egg, con¬ 
tinue alternating flour and eggs until all the eggs 
have been worked in; add remaining flour; dissolve 
the soda in the cream until there are no lumps and 
stir into the mixture; add the fruit, rolled in a little 
flour; about one-half teaspoon each of cinnamon, 
ginger, nutmeg, allspice, salt; a pinch of mace and 
black pepper; brandy. 

If desired, more spices and brandy (generally one- 
half glass) may be added. 

Pour into a very deep pan, lined on sides and bot¬ 
tom with buttered paper. Bake, on a small stand, 
on the bottom of a very moderate, steady oven for 
three hours. Watch the fire very carefully, as the 
temperature of the oven must not change. 

Catherine Archer. 


A steel knitting needle is a good thing with which 
to test a cake in the oven. 

When you think the cake is done, gently stick the 
needle into it. If the needle comes out dry, the cake 
is finished; if the needle is sticky, the cake is not done. 


Page 163 











































FRUIT CAKE—No. 2. 


i tb. sugar 
(dark brown ) 

1 tb. butter 
io eggs 

3 tbs. large seeded 
raisins 

2 tbs. currants 
Yz tb. citron 

i bottle Maraschino 
cherries 

Ya tb. almonds, blanched 
and chopped fine 
i tb. flour 

A wine glass of brandy 
Flavor with nutmeg 


Cream the butter and sugar. Beat in one egg at a 
time, then add, alternately, the fruit and nuts which 
have been well dredged with flour, and lastly the 
flour. Add the cherries cut in quarters, brandy and 
nutmeg. Bake three hours in a moderate oven. 



/ 




FRUIT CAKE—No. 3. 


Yz tb. butter 
Y tb. sugar (brown) 

2 eggs beatm separately 
Yz teaspoon of 
cinnamon 
cloves 

Yz teaspoon soda dis¬ 
solved in Ya cu P °f h ot 
ivater 


Work butter and sugar together; beat in yolks of 
eggs; then add the soda dissolved in the hot water. 
Next, add the spices mixed with the flour, then add 
the fruit, and the nuts rolled in a little of the flour. 
Add the lemon juice and after that the whites of 
eggs, well beaten. 

Drop on greased tins and bake in a quick oven. 


i*4 cups flour 

cup chopped dates 
Yz cup seeded raisins 
i cup nuts 

i teaspoon lemon juice 


fylAsO- %. QMJ 



Page 165 











































































. 





i tb. sugar ( brozvn ) 

Yz tb. butter 
4 eggs 

i cup sour cream 
i teaspoon baking soda 
i tb. Sultana raisins 
i tb. blue seeded raisins 
i Yz tbs. currants 
Y2 tb. citron 
Yz tb. almonds 
Y2 tb. English walnuts 
Yz tb. shellbarks 
1 glass preserved strazv- 
berries 

1 teaspoon cinnamon 
A claret glass brandy 
3 cups sifted flour, re¬ 
serving a little of the 
3 cups to dredge fruit 
1 glass preserved 
cherries 


FRUIT CAKE—No. 4. 

Cream butter and sugar, add eggs beaten sepa¬ 
rately, and the cream in which the soda has been 
dissolved. Add two cups sifted flour, cherries, 
strawberries, cinnamon and brandy. Dredge the 
fruit with the remaining cup of flour and add to the 
mixture. Next add the nuts. 

Bake three or four hours in a moderate oven. 



2-3 cup butter 
ifi cups flour 
Ya teaspoon soda 
^4 tablespoon lemon 
juice 

Whites of 6 eggs 
1Y2 cups powdered 
sugar 

2-3 cup candied cherries 
1-3 cup almonds 
blanched and shredded 
Yz cup citron thinly 
sliced 

1 teaspoon almond ex¬ 
tract 


WHITE FRUIT CAKE. 

Cream the butter and gradually add the flour 
which has been mixed and sifted with the soda; 
then add the lemon juice. Beat whites of eggs 
until stiff and gradually add the sugar. Combine 
the two mixtures, then add the cherries cut in 
pieces, almonds, citron and extract. 

Bake in buttered deep cake pan for one hour. 



Page 167 





■ 












' 













1 cap butter 

2 cups sugar 

1 cup cream 

4 cups flour ( sifted ) 

5 eggs beaten separately 

2 teaspoons baking 
powder ( heaping ) 

English walnuts (6 os.) 

(chopped roughly) 
Grated rind and juice of 
i orange 


NUT CAKE. 

Composition Cake. 

Cream butter and sugar together; add separately 
the beaten yolks of eggs; cream; flour mixed with 
baking powder; stiffly beaten whites of eggs; chopped 
nuts, powdered with flour; and lastly, the orange rind 
and juice. 

Bake in a solid cake or in layers. If baked in a 
solid cake, let remain in a steady, slow oven for two 
hours, putting pan on a small stand on the bottom of 
the oven. Twenty minutes in a quick oven will be 
sufficient, if baked in layers. 


i beaten white of egg 
i W. sugar 

( confectioners) 

Grated rind of i orange 
Juice of 2 oranges 
A little of Burnett’s col¬ 
oring dissolved in % 
cup of cold water 
Yl cup boiling water 


Icing. 

Beat the white of egg, add sugar, then the rind and 
juice of orange. Beat together and add the boiling 
water. Dissolve a little of Burnett’s yellow coloring 
in cold water and add, a little at a time, until it be¬ 
comes an attractive yellow color. Then beat in more 
sugar until it is of sufficient thickness. Spread on 
cake smoothly and evenly. 




Page 169 



































































1 Tb. sugar 

2 cups flour ( sifted ) 
i cup butter 

8 eggs 

i pt. hickory nut kernels 
(chopped fine ) and 
mixed in 2 table¬ 
spoons of the flour 
A claret glass of brandy 


HICKORY NUT CAKE. 

Work together butter and sugar until very, very 
creamy. Then slowly work in one egg at a time, 
alternately with one tablespoon of flour. Work at 
least five minutes to each egg. Continue alternating 
flour and eggs until all the eggs have been worked in, 
then add remainder of flour and nut kernels, lastly, 
add brandy. Bake in a deep dish, placing it on small 
stand at the bottom of a moderate oven, for about 
an hour and a half. 

Test thoroughly with corn straw or knitting needle 
before taking out of oven. If after withdrawing it 
from cake, the needle or straw is sticky, the cake if. 
not done. If it is perfectly dry, the cake is baked. 

Catherine Archer. 


1 Tb. sugar 
1 lb. flour 
1 Tb. butter 
10 eggs 
Nutmeg 

A wine glass of brandy 


POUND CAKE. 

Work butter and sugar together until very creamy. 
Then eggs, alternating with tablespoons of flour. 
Each egg should be worked in for at least five min¬ 
utes. Work this way for one hour. Should there 
be any flour remaining, add it to the mixture. Grate 
in about one-fourth of a nutmeg and, lastly, add 
brandy. Put into a very deep pan, lined on sides and 
bottom with greased paper and bake on a small stand 
at the bottom of a very moderate, steady oven, for 
two hours. 

Watch the fire very carefully. The oven must not 
rise nor fall suddenly. 

Catherine Archer. 


Pafle 171 






















































GRANDMOTHER’S POUND CAKE. 


i tb. butter 
i Tb. sugar 
( pulverized) 
l tb. flour ( sifted ) 

12 eggs 

i grated nutmeg 
i teaspoon extract of 
rose 

A claret glass of brandy 


Cream butter, add sugar gradually, then the eggs, 
one at a time, beating each egg into mixture thor¬ 
oughly before another egg is added. Then add nut¬ 
meg, wine, extract of rose and lastly, the sifted flour. 
This is an old-fashioned recipe and the cake can be 
kept fresh for several weeks if covered with paper, 
dipped in brandy, and kept in closely covered earthen 
jars. 



GOLD CAKE. 


2 cups sugar 
( pulverized ) 
y 2 cup butter 
Yolks of 6 eggs 
i zvhole egg 
The grated rind and 
juice of i orange 
y 2 cup sweet milk 
y 2 teaspoon soda 
4 cups flour ( sifted ) 


Sift flour once before measuring it and twice after¬ 
wards. Cream butter and sugar, add beaten eggs 
and beat hard for twenty minutes. Add sifted flour, 
then the soda dissolved in milk, and lastly the orange 
juice and rind. 



Page 173 


































. 























LADY CAKE. 


2 cups sugar 
2Yi cups flour ( sifted ) 
y A cup butter 
y cup sweet milk 
i / 2 teaspoons baking 
pozvder ( heaping) 
Whites of 7 eggs 
Flavor with 
rose water 
or 

bitter almond 
or 

a mixture of both 


Cream the butter and sugar, add the well-beaten 
whites of the eggs and stir in, alternately, portions 
of the milk and flour. Then add baking powder, 
and last of all the flavoring. 

Bake in moderate oven for nearly an hour. 



APPLE SAUCE CAKE. 

2 y 2 cups hot apple sauce Cream butter and sugar; add apple sauce, flour, 

1 cup butter spices, soda dissolved in hot water, and fruit. 

2 cups sugar Bake one hour in a slow oven. 

2 cups raisins 

pfly cups flour (small) 

2 teaspoons cinnamon 
i teaspoon cloves 
y 2 nutmeg 

i tablespoon soda dis¬ 
solved in y cup hot 
water 



Page 175 












✓ 











SPONGE CAKE—No. 1. 


6 eggs 

Pulverised sugar equal 
to the weight of the 
eggs 

Flour equal to Y* the 
weight of the eggs 


Beat the yolks and the whites of the eggs sepa¬ 
rately. Add one-half the sugar to the whites, and 
one-half to the yolks. Sift the flour twice. After 
eggs and sugar have been beaten separately, turn 
yolks of eggs into the whites and beat well. Then 
fold in the flour. Flavor as desired. 

The secret of all good sponge cakes is a steady 
oven, untiring energy while you beat and a light 
hand when folding in the flour. 


6 eggs 

Pulverised sugar equal 
to the weight of the 
eggs 

Flour equal to Y* the 
weight of the eggs 



HOW TO CUT AND FOLD. 


Pour mixture into bowl, and cut through and 
through mixture with a spoon, then take up some of 
mixture in spoon and turn spoon completely over, and 
fold under mixture. Continue this process until mix¬ 
ture is blended. 


































Kl ] ■ 

' 




\ \ ... 

. .» 

■ ' 








j 






SPONGE CAKE—No. 2. 


io eggs 

Weight of 8 eggs in pul¬ 
verised sugar 
Weight of 4 eggs in 
flour 

Juice of 1 lemon 
Rind of Yz lemon 


Beat yolks and whites of eggs separately until very 
light; add sugar to the beaten yolks; then the lemon 
rind and lemon juice; whites of eggs; and flour. 
Pour into two cake pans lined with buttered paper. 
Bake in a slow oven for fifteen minutes, then increase 
the heat and bake thirty minutes longer. 


6 eggs 

Pulverised sugar equal 
to the weight of the 
eggs 

Flour equal to weight of 
Yz of the eggs 
1 lemon, juice and rind 


SPONGE CAKE—No. 3. 

Beat yolks of eggs and sugar until light and creamy. 
Add lemon rind and juice, then whites of eggs beaten 
stiff and dry. Fold in very carefully the flour which 
has been sifted twice. Bake in a moderate oven. 
This cake has never been known to fail when in¬ 
structions have been carried out carefully. 



Page 179 



■» 




































HOT MILK SPONGE—No. 1. 


5 eggs 
2 cups flour 
2 cups sugar 
( pulverised ) 
ip2 teaspoons baking 
powder 

i cup hot milk 


Beat eggs and sugar twenty minutes. Then add 
flour and, lastly, the hot milk. The milk should be 
hot but not boiling. Mix the baking powder with 
the flour. 






4 eggs 

2 cups sugar 
2 cups flour (measure 
after sifting ) 

2 teaspoons baking 
powder ( heaping ) 
i cup milk (hot) 
i lemon 


HOT MILK SPONGE—No. 2. 

Beat the yolks of the eggs and the sugar very 
light. Add the well beaten whites of the eggs, then 
the flour and baking powder. Put in the grated 
yellow rind and juice of the lemon and last of all the 
scalding hot milk. The pans should be greased and 
heated before the mixture is completed and the batter 
quickly placed in a moderate oven. It should rise, 
in the first five minutes and be baked in thirty min¬ 
utes. 



Page 181 























. 






HOT WATER SPONGE CAKE. 


Yolks of 3 eggs 
i cup sugar 
( granulated) 

Grated rind of y 2 lemon 
i teaspoon of the lemon 
juice 

1-3 cup boiling zvater 
1 cup flour ( sifted) 

34 teaspoon salt 
Wkites of 3 eggs 


Beat the eggs thoroughly. Add gradually the 
sugar, grated rind and juice of the lemon, boiling 
water, sifted flour (sifted again with the salt). Fold 
in the whites of the eggs, beaten very stiff. Bake in 
a moderate oven. 


2 cups sugar 
( granulated ) 
y 2 cup zvater 
Whites of 2 eggs 
(beaten stiffly ) 
Lemon juice 


Frosting. 

Boil the sugar and water until it forms a soft ball 
when dropped into cold water. Pour this gradually 
into the stiffly beaten whites of the eggs. Flavor to 
taste with lemon juice. Beat until cold. 



If boiled icing becomes “sugary ” beat into it quickly 
a little boiling zvater before spreading on the cake. 


Page 183 




* 




































* 






















CREAM SPONGE CAKE. 


6 eggs beaten separately 
2 cups sugar 
( granulated ) 

Yz cup cold water 
2^4 cups flour 
2 teaspoons Royal Bak¬ 
ing Powder 


Cream butter and sugar together, add beaten 
yolks, water; next, add the flour, the baking pow¬ 
der; lastly, fold in the beaten whites of eggs. Bake 
in layers. 


Cream for Filling. 

y 2 pt. milk Beat eggs, flour and sugar until light, then stir 

2 eggs into the boiling milk until thick enough to spread, 

i tablespoon flour Let cool and spread between layers, 

i tablespoon sugar 
i teaspoon vanilla 


Yz Tb. sugar 
( confectioners) 
Sufficient boiling water 
to make the sugar 
smooth 


Icing. 

Beat hard and spread over top and sides of cake. 

Mo/ewj. A. 


Page 185 








































































ANGEL CAKE—No. 1. 


Wkites of 12 eggs 
1^2 cups sugar {large) 

1 cup flour (large) 

1-3 teaspoon cream of 

tartar 

2 teaspoons vanilla 


Beat whites of eggs to a stiff froth; stir in sugar; 
add vanilla. Mix the cream of tartar with the flour, 
sift four times and fold into the mixture. 

Bake in tube pan, in a moderate oven, until it rises 
to top of pan. (This usually takes from fifteen to 
twenty minutes). Then turn the heat into the oven 
to finish baking. The cake should bake from forty 
minutes to an hour. 



ANGEL CAKE—No. 2. 


Whites of 9 eggs 
or 

10 small ones 
1% cups sugar ( granu¬ 
lated and sifted) 

1 cup sifted flour 
Yz teaspoon cream of 
tartar 

A pinch of salt to eggs 
before beating 


After sifting the flour four or five times, measure 
and set aside one cup. Have sugar sifted. Add salt 
to the whites of eggs, beat until foamy, add cream 
of tartar and beat until very stiff. Stir in the sugar, 
then fold in the flour very lightly. Bake in a mod¬ 
erate oven for from thirty-five to fifty minutes. 




Beat whites of eggs for angel cake until you can 
easily lift the whites from the bowl with the beater. 


Pagt 187 










































SOFT GINGER BREAD—No. 1. 


i cup butter 
i cup New Orleans 
molasses 

i cup brown sugar 
i cup sour cream 
4 cups flour ( sifted ) 
i teaspoon soda dis¬ 
solved in 2 tablespoons 
of boiling water 
i tablespoon ginger 

1 teaspoon cinnamon 

2 eggs 

(beaten separately) 


Cream butter and sugar, add molasses and spices 
and beat hard. Set mixture on range until slightly 
warm, then add cream, egg yolks and whites 
(beaten slightly), and soda. Lastly, add flour. Beat 
hard. One-half pound currants or raisins, seeded 
and cut in half, improves this excellent ginger bread. 
If fruit is used, dredge it with a portion of the flour 
and add the fruit last. Bake for forty minutes. 





i cup sugar 
i cup New Orleans 
molasses 
y 2 cup butter 

1 cup sweet or sour 
milk 

2 teaspoons ginger 

2 teaspoons cinnamon 

1 teaspoon cloves and a 
little grated nutmeg 

2 teaspoons soda dis¬ 
solved in a little boil¬ 
ing water 

3 cups flour 
2 eggs 


SOFT GINGER BREAD—No. 2. 

Mix sugar, butter, spices, eggs and molasses to¬ 
gether and beat well; then stir in the milk, soda, and 
lastly the flour. Bake in an oven not too hot. 



P&ge 189 







. 

























































. 





: ' . 



GINGER BREAD—No. 1. 


i cup dark brown sugar 
y 2 cup lard 
y 2 cup butter 
i cup molasses 
3 cups flour 
i cup thick milk 
3 eggs 

i teaspoon ginger 
i teaspoon soda mixed 
in a little hot water 


Cream butter, sugar and lard, then add the eggs, 
molasses, thick milk, ginger, and flour separately. 
Lastly, add soda dissolved in hot water. 



i/2 tb. butter 

]/ 2 tb. granulated sugar 

i cup molasses 

(Not New Orleans ) 

3 e 99 s 

i tablespoon ginger 

1 nutmeg ( grated ) 

2 teaspoons cinnamon 
iy tbs. flour 

i scant teaspoon baking 
soda 


GINGER BREAD—No. 2. 

Beat butter and sugar together. Add molasses, 
ginger, nutmeg, cinnamon, flour, then the beaten 
eggs, and, lastly, the baking soda dissolved in boil¬ 
ing water. Pour into a roasting pan about fourteen 
inches long and bake in a moderate oven. 




Page 191 
























. 




























GINGER BREAD—No. 3. 


4 cups flour 

1 cup butter 

y 2 cup dark brown 
sugar 

2 cups Neiv Orleans 
molasses 

i cup sour cream 
i tablespoon ginger 
i teaspoon cinnamon 
y 2 teaspoon allspice 
y 2 teaspoon cloves 

3 eggs 

i teaspoon soda dis¬ 
solved in i tablespoon 
hot water 


Cream butter and sugar, add molasses, yolks of 
eggs, cream and spices. Beat thoroughly. Add 
stiffly beaten whites of eggs. Then add two cups of 
the flour, the dissolved soda and the remaining two 
cups of flour in the order given. This cake requires 
a very slow oven, and should be baked from forty to 
sixty minutes. 

It is only the moderate, steady oven that makes 
ginger bread a success. 



When you are looking at a cake in the oven, open 
and close the door slowly and gently so as not to force 
a cold draft over the cake. 


Page 193 


' 





















V ' 5 


‘ 




MOLASSES CAKE. 


i cup molasses 
(Not New Orleans) 
i cup butter 
I cup sugar 
i cup buttermilk 
(scant) 

i even teaspoon baking 
soda dissolved in l /& 
cup boiling zvater 

3 cups flour (sifted) 

i cup raisins and cur¬ 
rants mixed with 2 ad¬ 
ditional heaping table¬ 
spoons of flour 

4 eggs 

1 teaspoon each of 
cinnamon 
ginger 
allspice 
cloves 
nutmeg 

y 2 teaspoon salt 
%. teaspoon pepper 
A pinch of mace 
Large tablespoon brandy 


Cream butter and sugar, then beat in separately 
the buttermilk, soda dissolved in hot water, molasses, 
eggs beaten to a stiff froth, flour mixed with the 
spices, raisins and currants, and, lastly, the brandy. 

Bake in large roasting pan for one hour, placing 
it on a small stand at the bottom of a moderate oven. 
Watch fire carefully, but do not look at cake until 
time specified. 

Try thoroughly with corn straw or knitting needle 
before taking out. If. after withdrawing from cake, 
the needle or straw is sticky, the cake is not done. 
If it is perfectly dry, the cake is baked. 

Rebecca Archer Whipple. 


With a cake, half of “the making” is in the baking. 








' 













CINNAMON CAKE. 


i cup sugar 
i/4 cups milk 
3 cups flour 
24 cup seeded raisins 
i tablespoon lard 
y 2 teaspoon salt 

i egg 

Rind of i lemon 
3 teaspoons baking 
powder 


Sift flour and baking powder into a bowl. Chop 
in the lard with a knife; add sugar and mix well. 
Beat up eggs and pour them into the milk and add 
gradually to the mixture in the bowl. Dredge the 
raisins thoroughly with a little flour and stir them 
in. Bake slowly in a moderate oven. Brush top 
with melted butter, using a pastry brush for this 
purpose. Mix sugar and cinnamon and sprinkle 
over the buttered top. 



24 cup butter 
3 eggs 

2 cups sugar ( brozvn) 
i cup sour milk 

1 teaspoon soda 

2 2-3 cups flour 

2 teaspoons cinnamon 
1 teaspoon cloves 
y 2 tb. seedless raisins 
(add if you so desire) 


SPICE CAKE. 

Cream the butter and sugar; work in the eggs, 
one at a time; add the milk and soda. Next add the 
flour and spices sifted together. If raisins are used, 
roll them in a tablespoon of flour and add last. 
Mould in small loaves and bake in a moderate oven 
about twenty minutes. 

If desired, the raisins may be added, but the cake 
is very good without them. 


Page 197 























■ 









HUCKLEBERRY CAKE. 


1 cup butter 

2 cups sugar 

3 cups flour ( sifted ) 

5 eggs 

i cup sweet milk 
i teaspoon soda dis¬ 
solved in hot zvater 
i teaspoon nutmeg 
i teaspoon cinnamon 
i qt. ripe fresh huckle¬ 
berries thickly 
dredged with flour 


Cream blitter and sugar. Add beaten yolks of 
eggs, then milk, flour, spice, whites of eggs whipped 
stiffly and soda in order given. Stir in the huckle¬ 
berries with wooden spoon or paddle, being careful 
not to bruise them. Bake in a pan in a moderate 
but steady oven, until a straw comes out clean from 
the thickest part. 



DATE CAKE. 


i*4 cups dates 
( chopped ) 
i *4 cups English 
walnuts ( chopped ) 
i*4 cups sugar 
( pulverised) 

3 tablespoons flour 
i^4 teaspoons baking 
powder 
3 eggs 


Put all the ingredients, excepting the eggs, into a 
bowl. Mix well with the hands. Then drop in the 
eggs, without beating. Stir the mixture well. Bake 
for forty minutes in a moderate oven. 

J. 




Page 199 


































* 










LITTLE DAINTY CAKES. 


4 eggs 

Their weight in 
butter 

“The Little Belgium Cakes.” 

Beat sugar and butter to a cream, grate in rind of 
orange, drop in whole eggs, beat well and add flour 

sugar 

flour 

2 teaspoons baking 
powder (small) 
i teaspoon vanilla 

or 

grated rind of orange 

mixed with baking powder. Pour into a good size 
roasting pan, the bottom of which has been cov¬ 
ered with a buttered paper. Bake in a quick oven 
twenty or twenty-five minutes. Test with a straw 
or a knitting needle before taking out of oven. 

After icing, cut into little diamonds or squares 
and decorate with a confectioner’s tube or with pre¬ 
served cherries. 


White of i egg 
i tb. sugar 

(confectioner's) 

34 teaspoon vanilla 

Y £ pt. boiling water 

Icing. 

Mix the beaten white of egg, and the confection¬ 
er’s sugar. Then add boiling water and beat thor¬ 
oughly. Add the vanilla and beat in more sugar 
until thick enough to ice. For decorating use Bur¬ 
nett’s coloring dissolved in a little water. Mix with 
a small quantity of the icing and put in the decorat¬ 
ing tube. Be sure that the icing used for decorat¬ 
ing is sufficiently thick, so as to keep the form when 
issuing from tube. 




Page 201 








































. 


















SWEET CREAM CAKE. 


2 cups soft white sugar 

1 cup szveet cream 

3 eggs 

2 cups flour 

2 teaspoons baking 
powder 


Beat yolks of eggs and sugar together, add cream, 
then flour and baking powder. Beat whites of eggs 
until stiff and add last. Put into layer cake pans and 
'bake in a hot oven, twenty minutes. This cake may 
be iced if desired. 




i fb. sugar 
( pulverized) 
p2 fb. butter 
4 eggs 

i cup sweet milk 

1 fb. flour 

2 teaspoons baking 
powder 

i teaspoon vanilla 


i fb. sugar 
(soft white ) 

24 cup water 
Whites of 3 eggs 


BOSTON LAYER CAKE. 

Cream the butter and sugar together; add the 
slightly beaten yolks of eggs; then the milk; flour 
mixed and sifted with the baking powder; the stiffly 
beaten whites of eggs; and the vanilla. Bake in 
layers, in a moderate oven. 


Icing. 

Boil until stringy; add whites of the eggs well 
beaten. Spread on cake. 



Page 203 
























































ICE CREAM CAKE—No. 1. 


2 cups sugar 
i cup butter 

1 cup milk 
2^4 cups flour 

34 cup cornstarch 

2 teaspoons baking 
powder 

Wkites of 8 eggs 
{well beaten) 
Either vanilla or 
almond flavoring 


Cream sugar and butter, add milk, then flour, corn¬ 
starch and baking powder, mixing starch, powder and 
flour together. Add the well-beaten whites of eggs 
and the flavoring. 


234 cups sugar 
( granulated ) 

24 cup boiling water 
1 teaspoon vinegar 
Whites of 3 eggs 
Pinch of cream of tartar 


Icing. 

Boil sugar, water and vinegar until soft between 
fingers when dipped in cold water. Add a pinch of 
cream of tartar to the whites of the eggs and beat 
well. Pour the syrup into the beaten whites and 
beat very, very hard. 





To spread icing smoothly on a cake, dip the icing 
knife frequently into hot water. 


Page 205 










































Y* cup butter 
i fb. pulverised sugar 

1 cup milk 
Whites of 5 eggs 

2 cups flour 

Yz cup cornstarch 
2 teaspoons baking 
pozvder 

2 cups pulverized sugar 
Y2 cup water 
2 eggs 

6 or 7 fresh marsh¬ 
mallows 

1 cocoanut (grated ) 


ICE CREAM CAKE—No. 2. 

Cream butter and sugar, add milk, and beat hard. 
Stir in the flour and cornstarch. Sprinkle in the bak¬ 
ing powder, and fold carefully into the mixture. 
Lastly, fold in the stiffly beaten whites of eggs. 


Icing. 

Boil sugar and water until it spins a thick thread. 
Pour slowly into the stiffly beaten whites of eggs. 
Then quickly add the marshmallows. Beat hard 
until thick. Add one cup of grated cocoanut. Spread 
between layers, also on top and sides. Sprinkle the 
top and sides with remainder of the cocoanut. 



Y2 Tb. butter 

1 Tb. pulverized sugar 

1 cup milk 

2 teaspoons baking 
powder 

3 cups flour 

Whites of 8 eggs (beat 
well) 

Flavoring 1 teaspoon of 
either vanilla or al¬ 
mond extract 


ICE CREAM CAKE—No. 3. 

Cream the butter and sugar, then add the milk. 
Next add the baking powder mixed with the flour, 
and lastly, the flavoring and well-beaten whites of 
eggs. 


Icing. 


y 2 tb. pulverized sugar Beat all together and spread on cake. 

Whites of 2 eggs (beat 
light ) 

Flavoring 1 teaspoon of 
either vanilla or al¬ 
mond extract 



Page 207 







■ 











































■ 





















WHITE CAKE. 


1 cup butter 

2 cups granulated sugar 

1 cup milk 
2-3 cup flour 

1-3 cup cornstarch 

2 teaspoons baking 
powder 

Wkites of 8 eggs 
Cocoanut 

Hickory nut kernels 


Cream the butter and the sugar together. Add 
the milk and then the baking powder and corn¬ 
starch mixed with the flour. Add lastly the beaten 
whites of the eggs. 

For cocoanut layer cake, add a few drops of bitter 
almond. 

For nut cake, add two cups of hickory nuts and 
flavor with sherry wine. 


2/4 cups granulated 
sugar 

24 cup boiling water 
1 tablespoon vinegar 
Whites of 3 eggs 
A pinch of cream of 
tartar 


Icing. 

Pour the boiling water over the sugar and stir 
until dissolved. Then boil and add the vinegar. 
When gummy, pour over the beaten whites of the 
eggs in which has been beaten a pinch of cream of 
tartar. Beat until stiff and creamy. 



To keep yolks of raiv eggs fresh for several days, 
drop unbroken into a bozvl of cold water. 


Page 209 







' 



















































ALMOND CAKE. 


Y\ cup butter 
Whites of 3 eggs 
i cup sugar 
i l /2 cups flour 
iy 2 teaspoon Royal 
Baking Pozvder 
y 2 cup milk 
i tablespoon almond 
extract 


I ft . sugar 
( granulated ) 
i cup boiling water 
lb. marshmallows 
y 2 teaspoon cider 
vinegar 


Cream butter and sugar, add the whites, next the 
baking powder and flour mixed together. Lastly 
add the whites of eggs and the flavoring. Bake in 
a loaf or in layers. 


Icing. 

Put the marshmallows into a double boiler and let 
them steam until very soft. Boil the sugar and 
water until it spins a thread, then beat in the beaten 
whites and add the marshmallows. Beat a full min¬ 
ute. Add the vinegar and beat very hard until 
smooth and thick. 


4 eggs 
2 cups sugar 
2 cups flour 

1 cup boiling milk 

2 teaspoons baking 
powder 

Pinch of salt 
i teaspoon vanilla or al¬ 
mond extract 


NOVELTY CAKE. 

Beat yolks of eggs and sugar together until very 
light. Beat whites of eggs until stiff. Mix baking 
powder with the flour, pour the hot milk on the 
yolks and sugar, beating constantly. Add the flour 
and baking powder and the well-beaten whites of 
eggs. Flavor to taste. Bake either in layers or 

loaf. 

* 



Page 211 





























. 











. 







LADY BALTIMORE CAKE. 


1 cup butter 

2 cups sugar 

1 cap milk 
y/2 cups flour 

2 teaspoons baking 
powder 

1 teaspoon vanilla or al¬ 
mond 

Whites of 6 eggs 


Cream butter and add sugar gradually while beat¬ 
ing constantly. Mix and sift the baking powder and 
the flour and add, alternately with milk, to the first 
mixture; then add flavoring and cut and fold in the 
whites of eggs beaten until stiff and dry. Turn into 
three buttered and floured seven-inch square tins 
and bake in a moderate oven. Put layers together 
with the fruit and nut filling and cover top and 
sides of cake first with fruit and nut filling and 
then with ice cream frosting. 


3 cups sugar 
1 cup water 
Whites of 3 eggs 
1 cup raisins (seeded 
and chopped ) 

1 cup chopped pecan 
nut meats 

5 figs cut in thin strips 


Fruit and Nut Filling. 

Put sugar and water in a smooth graniteware 
saucepan, bring to the boiling point and let boil 
until syrup will spin a thread when dropped from 
tip of spoon. Pour gradually into the well-beaten 
whites of eggs and continue the beating until the 
mixture is the proper consistency to spread. Add 
the remaining ingredients. One-half this quantity 
may be made and used only between the layers. 


2 cups sugar 
1 -3 cup water 
Whites of 2 eggs 
p2 teaspoon vanilla 


Ice Cream Frosting. 

Put sugar and water in smooth granite saucepan; 
bring to the boiling point and let boil until syrup 
will spin a thread when dropped from tip of spoon. 
Pour gradually, beating constantly, on whites of 
eggs which have been beaten until stiff, but not dry. 
Continue beating until mixture is of right con¬ 
sistency to spread, then add flavoring. 



Page 213 























LORD BALTIMORE CAKE. 


y 2 cup butter 
i cup sugar 
Yolks of 8 eggs 
y 2 cup milk 
cups flour 
4 teaspoons baking 
powder 

I y 2 teaspoons vanilla 


Cream butter and add the sugar gradually, beating 
constantly; then add yolks of eggs, beaten until thick 
and lemon colored, milk, flour mixed and sifted with 
baking powder, and vanilla. Turn into three but¬ 
tered and floured seven-inch tins and bake in a mod¬ 
erate oven. Put layers together with Lord Balti¬ 
more Filling and cover top and sides of cake with Ice 
Cream Frosting. Garnish with halves of candied 
cherries and diamond-shaped pieces of Angelica. 


1 y 2 cups sugar 
y 2 cup water 
IVhites of 2 eggs 
y 2 cup rolled dry 

macaroons 

y cup each chopped 
pecan nut meats and 
blanched Jordan al¬ 
monds 

12 candied cherries (cut 
in quarters ) 

2 teaspoons lemon juice 

3 teaspoons sherry wine 
y teaspoon orange 

extract 


Lord Baltimore Filling. 

Make an Ice Cream Frosting of sugar’ water and 
whites of eggs. When the proper consistency to 
spread, add dry macaroons, chopped pecans, nut 
meats, and blanched Jordan almonds. Then add 
cherries cut in quarters, lemon juice, sherry wine and 
orange extract. 



Page 215 


HOW TO CREAM BUTTER. 

Put butter into a bowl and mash against the sides 
of the bowl with a spoon, until of a creamy consistency. 











2 cups sugar 

{granulated ) 

Yz cup butter 

3 eggs {beaten sepa¬ 
rately 

2^2 /?OMr 

2 teaspoons baking 
powder {mix zvith 
flour) t 
i teaspoon vanilla 
i cup milk 

1 sugar 
Y-2. cup water 
Juice of 2 lemons 
Rind of i lemon 

2 tablespoons flour 
Lump of butter size of 

walnut 


DELICIOUS LEMON JELLY CAKE. 

Cream butter and sugar, add yolks of eggs, milk 
and flour. Next, add vanilla and, lastly, the beaten 
whites. Bake in layer tins. 


Filling Between Layers. 

Boil all ingredients together until it becomes a 
thick cream when cooled; spread between the layers. 


2 cups sugar 
{granulated) 

Y CU P water 
i teaspoon vanilla 
Whites of 2 eggs 
4 oz. chocolate 


Icing. 

Boil sugar and water until it spins a thread. Then 
pour into the beaten whites of eggs. Flavor to taste 
and beat until thick. Add melted chocolate when 
half beaten. 




8 oz. sugar 
8 oz. butter 
6 oz. flour 
5 eggs {not beaten 
separately ) 

Yz teaspoon soda dis¬ 
solved in a little sweet 
milk 

i teaspoon cream of 
tartar in the flour 
i teaspoon extract of 
rose 

Currant jelly 


JELLY CAKE. 

Cream butter and sugar. Add the eggs not beaten 
separately, then the flour, extract and soda last. Bake 
in layers. Spread currant jelly between layers and 
on top. 

Lily D. Stichter. 


Page 217 









































. 









LEMON CAKE. 


34 lb. butter 
1 lb. sugar 
5 eggs 
1 cup milk 

1 lb. flour 

2 teaspoons baking 
powder ( heaping ) 

Rind and juice of 1 
lemon 

2 cups sugar 
34 cup water 
Whites of 2 eggs 
Rind of 1 lemon 
Juice of Yz lemon 


Beat butter and sugar together until creamy. 
Add eggs, beaten very light. Next add milk and 
flour alternately (sift flour and baking powder to¬ 
gether). Flavor with the grated rind and juice of 
the lemon. 


Boiled Frosting. 

Boil sugar and water together until it threads. 
Pour the syrup slowly over the beaten whites of 
eggs. Beat until cool, then flavor with the lemon 
juice and the grated lemon rind. 



2 cups granulated sugar 
Yz cup butter 

1 cup szveet milk 

3 eggs, beaten separately 

2 teaspoons baking 
powder 

Rind of 1 orange 
{grated ) 

234 cups flour 


8 heaping tablespoons 
soft white sugar 
Y2 cup water 
Whites of 2 eggs 
(beaten stiff) 

Rind of 1 orange 
{grated) 


ORANGE CAKE—No. 1. 

Cream butter and sugar, add beaten yolks, milk, 
flour mixed with the baking powder, and orange 
rind, in the order given. Lastly, add the beaten 
whites of the eggs. 


Icing. 

Boil sugar and water together until it spins a 
thread. Beat slowly into the beaten whites. When 
almost cold, beat in the rind of the orange. 




Page 219 





















* 























■ 





2 eggs 

i cup rich szveet cream 

1 34 cups sugar 

{granulated) 

2 teaspoons baking 
pozvder 

234 cups flour 
The grated rind of i 
orange 

i Tb. sugar 
{granulated ) 
cup cold zvater 
Whites of 2 eggs 
Grated rind of i orange 
i tablespoon of the 
orange juice 



Yolks of 5 eggs 
Whites of 4 eggs 
2 cups granulated sugar 
34 cup cold zvater 
2 heaping teaspoons bak¬ 
ing pozvder 

Grated rind and juice of 
i large orange 
2 cups flour {sifted and 
heaping) 

White of i egg 
Rind of i orange 
Juice of 2 oranges 
2 Tbs. confectioner’s 
sugar 

A very little of Burnett’s 
yellozv coloring dis¬ 
solved in cold zvater 
34 pt. boiling zvater 


ORANGE CAKE—No. 2. 

Beat sugar and eggs together as if for sponge 
cake, add cream, then flour mixed with baking pow¬ 
der. Next, add the grated orange rind. Bake in 
layers in a quick oven. 


Boiled Icing. 

Boil the sugar and water until it spins a thread. 
Take off the stove and beat it into the stiffly-beaten 
eggs. Add the juice and the grated orange rind 
and beat until thick. 





ORANGE CAKE—No. 3. 

Beat eggs and sugar together for twenty minutes; 
add rind and juice of orange; then the water. 
Lastly fold in the flour mixed with baking powder. 
If layer cake pans are used, bake in a moderate oven 
for twenty-five minutes. If one large roasting pan 
is used, bake forty minutes. Watch the fire care¬ 
fully but do not open the oven door until the speci¬ 
fied time. 


Icing. 

Beat white of egg; add confectioner’s sugar; then 
orange rind and juice. Beat well together; add 
boiling water and a little of Burnett’s yellow color¬ 
ing. Dissolve in cold water and add, a little at a 
time, until it becomes an attractive yellow. Then 
beat in more sugar until it is of sufficient thickness 
to ice. Spread on cake. 

Belgian Store Recipe. 


Page 221 










































































CHECKER-BOARD CAKE. 


4 eggs beaten separately 
i cup butter 
i cup sweet milk 

1 Tb . sugar 

2 cups flour 

2 teaspoons Royal Bak¬ 
ing Powder 

54 cake Baker’s choco¬ 
late ( melted) 


54 cake Baker’s choco¬ 
late ( scraped) 

54 cup milk 
i cup sugar 
{granulated) 

Yolk of i egg 


Cream butter and sugar; add beaten yolks; beat 
in the sweet milk; add the flour mixed with the bak¬ 
ing powder; and lastly, the beaten whites of eggs. 

Divide the dough into two bowls, taking one 
tablespoon more in one than in the other; add the 
melted chocolate to the bowl holding the less quan¬ 
tity. 


To Get the Desired Effect. 

This cake must be baked in three round layer tins 
in the following manner: 

(1) . Take one layer tin and, beginning with 
brown dough, first, drop a teaspoonful at a time all 
along the sides; next, the white the same way, and 
so on, until the whole bottom is covered. Be sure to 
have the black dough for the finish. 

(2) . The second pan, begin with the white dough, 
then the black, and so on, until the bottom is cov¬ 
ered. Be sure to have the white dough for the finish. 

( 3 ) . The third pan repeat as first layer. Begin 
with brown dough. 

Placing the Layers. 

Place black layer top and bottom and the white 
layer in the middle. Put the following icing be¬ 
tween each layer and over the top and the sides. 

When the cake is cut, you will have a perfect 
checker-board effect. 


Icing. 

Boil carefully for twenty minutes until it thickens 
to a custard. Be careful not to scorch. When cold, 
spread on and between the layers. 


Page 223 






































COCOANUT CAKE—No. 1. 


2 cups sugar 
(granulated) 

p2 cup butter 

4 eggs (beaten to¬ 
gether) 

i cup buttermilk (short) 

i teaspoon soda (scant) 

3 generous cups flour 
(sifted) 

The grated rind and 
juice of a lemon 


White of i egg 
\ t /2 lbs. sugar 
(confectioner's) 
i tablespoon vanilla 
Y pt. boiling zvater (or 
a little over) 
i cocoanut (grated) 


Work sugar and butter to a cream, then add sepa¬ 
rately, the buttermilk, and the soda dissolved in a 
tablespoon of boiling water. Now add the well- 
beaten eggs, the flour, and, lastly, the rind and the 
lemon juice. Pour into layer tins and bake in a mod¬ 
erate oven. 


Icing. 

Put sugar into a bowl and stir in the beaten whites 
of eggs, then pour in the boiling water. Add vanilla 
and beat thoroughly. If the mixture is too thin to 
ice nicely, add more sugar. If too thick, add more 
boiling water. Sprinkle cocoanut thickly between 
the layers, on the top, and on the sides. 

Belgian Store Recipe. 


In baking cakes it is best to cover the bottom of the 
pans with greased paper, having previously greased 
the pan as well. The easiest zvay to do this is to melt 
a little butter in a dish and apply lightly with a pastry 
brush. (A flat white paint brush will answer the pur¬ 
pose). 


Pago 225 

































' 




. ' 




















Yolks of 6 eggs 
i l /2 cups sugar 
Y* cup butter 
2-3 cup milk 
2 cups flour 
2 teaspoons cream of 
tartar 

1 teaspoon soda 

2 cups sugar 
% cup water 

Wkites of 3 eggs 
1 teaspoon lemon juice 
1 grated cocoanut 


MRS. MOTT’S FAMOUS COCOANUT CAKE— 

No. 2. 

Cream butter and sugar and then work in the 
beaten yolks of the eggs. Dissolve the soda in the 
milk and add to the butter and sugar. Lastly, add 
the flour and cream of tartar, mixed together. Bake 
in layers and put together with boiled frosting. 

Boiled Frosting. 

Boil sugar and water until it threads from a spoon. 
Have ready the whites, beaten to a froth. Gradually, 
add the boiled sugar and beat well. Flavor with 
lemon juice. As you put the cake together with this 
frosting, sprinkle each layer heavily with the freshly 
grated cocoanut. 



2 cups granulated sugar 
2-3 cup butter 

1 cup sweet milk 

3 cups flour 

2 teaspoons baking 
powder 

Whites of 5 eggs 


COCOANUT CAKE—No. 3. 

Cream butter and sugar, add milk, then the flour 
mixed with baking powder. Lastly, fold in the stiffly 
beaten whites of eggs. 


Icing. 


2 cups granulated sugar 
2 whites of eggs 
Yz cup water 
1 cup grated cocoanut 


Boil sugar and water until it spins a thread, pour 
slowly into the stiffly beaten whites and beat 
hard. When ready to ice the cake, beat in the cocoa- 
nut. Put between layers and on top and sides of 
cake. Sprinkle remainder of cocoanut over the out¬ 
side of the cake. 



Page 227 

















































































CHOCOLATE CAKE—No. 1. 


i cup chocolate 
( melted ) 

1 cup sweet milk 

2 yolks of eggs 

1 piece of butter (size 
of walnut ) 

2 cups sugar 

i cup sweet milk 
or 

i cup buttermilk 

3 cups flour ( sifted ) 
i tablespoon vanilla 

I teaspoon baking 
powder 
or 

i tegspoon baking soda 


Make a fairly thick custard out of the melted 
chocolate, sweet milk and yolks of eggs. Stand 
aside to cool. 

Work sugar and butter together; add milk, either 
sweet or sour. If sour milk is used, add a teaspoon 
of soda dissolved in one-fourth of a cup of boiling 
water. If sweet milk is used, mix the teaspoon of 
baking powder into the flour. Add custard, then 
flour. Bake in layers. 



2 t / 2 cups sugar 
y% cup water ( boiling) 
i tablespoon vinegar 
Wkites of 2 eggs 
Yz cake of Baker’s 
chocolate ( melted ) 
i tablespoon vanilla 


Icing. 

Pour boiling water over the granulated sugar; 
stir and mix thoroughly before putting on hot fire. 
As soon as it boils, add vinegar; boil until it spins 
a thick thread, stirring as little as possible; then 
pour it slowly into the two stiffly beaten whites of 
eggs; beat very, very hard. Add vanilla and con¬ 
tinue beating until it becomes thick like a marsh¬ 
mallow. Spread quickly over cake and set near an 
open window to cool. If you wish, a little of the 
white icing may be saved; into this beat, quickly, 
the melted chocolate. Gently cover the hardened 
white icing with this chocolate icing. 


Page 229 












.. . 

• • - 























• X 



• • . 




. . * ' 



1 cup blitter 

2 cups dark brozvn 
sugar 

2 eggs 

2Y2 cups flour 

1 cup sour milk 

Y\ cake chocolate 
{melted) 

Yz teaspoon soda in 
flour 

Y2. teaspoon soda in % 
cup hot water 

1 teaspoon vanilla 


1 cup granulated sugar 
1 cup pulverized sugar 
Y\ cake chocolate 
Y2 cup milk 
1 tablespoon butter 
1 teaspoon vanilla 


CHOCOLATE CAKE—No. 2. 

Cream butter and sugar, add yolks of eggs,, sour 
milk, and the melted chocolate. Add flour, whites 
of eggs and, last of all, the baking soda, which has 
been dissolved in a little hot water. Beat well. Add 
vanilla. 


Icing. 

Boil for a few minutes, sugar, chocolate, milk and 
butter. Flavor with the vanilla. Beat until cold 
and stiff enough to spread. 



Ya cup butter 

2 cups sugar 

1 cup milk 

3 cups flour (scant) 

2 teaspoons baking 
powder 

3 eggs (beaten 
separately) 


Ya cake chocolate 
1 cup sugar 
Y2 cup milk 


CHOCOLATE CAKE—No. 3. 

Cream butter and sugar; add the beaten yolks of 
eggs, then milk, and, lastly, flour mixed with the 
baking powder. Put into two large layer pans and 
bake in a quick oven. 


Icing. 

Melt chocolate, add sugar and milk; boil care¬ 
fully until it spins a thread; then beat hard in a cool 
place until thick enough to spread on cake. 



Page 231 


























i cup butter 
i cup sour cream, (or 
buttermilk) 

5 eggs (beaten sepa¬ 
rately) 

2 1/2 cups sugar (pul¬ 
verized,) 

Y2 cake Baker’s choco¬ 
late ( melted) 

1 teaspoon soda ( dis¬ 
solved in 1 tablespoon 
of boiling water) 

1 teaspoon of vanilla 
3 cups flour 

2% cups sugar ( granu¬ 
lated ) 

Y* cup boiling water 

1 tablespoon vanilla 

2 whites of eggs 
(beaten stiff) 


CHOCOLATE CAKE—No. 4. 

(Stir In Chocolate Cake.) 

Cream butter and sugar together; then add the 
beaten yolks of eggs; work in, separately, the soda 
dissolved in water, flour, melted chocolate and vanilla. 
Lastly, add the beaten whites of eggs. 


Icing. 

Pour boiling water over the sugar; stir until clear; 
then boil quickly until it spins a thick thread or be¬ 
comes almost hard, when a small quantity is dropped 
into water. 




2 cups sugar 
1 cup butter 
1 cup milk 

3 cups flour 
Vanilla flavoring 

3 teaspoons baking 
powder 

Whites of 5 eggs 


Yolks of 5 eggs 
1 cup sugar 
p2 cup cream 
p2 cake chocolate 
Vanilla 


CHOCOLATE CAKE—No. 5. 

Cream butter and sugar, add milk, vanilla, flour 
mixed with the baking powder, and last, the beaten 
whites of the eggs. 


Icing. 

Boil on stove until quite thick and when cold flavor 
with vanilla. Spread the icing evenly over the top 
and sides of the cake. 



Page 233 


x 



































■ 




CHOCOLATE CAKE—No. 6. 


Yz lb. butter 
i lb. soft white sugar 
4 eggs 
i glass milk 
3 teaspoons baking 
powder and 
i lb. flour well mixed 


Work butter to a cream, add sugar and yolks of 
eggs, then milk and flour. Lastly, add the whites of 
eggs, beaten to a froth. Bake in layer pans. 


Cream. 

2 cups sugar Boil sugar and cream until it thickens or hardens 

]/z cup cream slightly. Add vanilla and beat until the mixture 

i teaspoon vanilla cools. Spread on each layer of cake and add melted 

Baker’s chocolate on top of cream. 


Yi cake chocolate 
( melted) 

Y2 cup szveet milk 
2 tablespoons sugar 
Yolk of i egg 
i teaspoon vanilla 
A pinch of salt 


Icing for Top and Sides. 

Beat well together egg, sugar and milk; add to 
the melted chocolate and boil. Stir while it is boil¬ 
ing. Before taking from the stove, add the vanilla. 





Page 235 

















































CHOCOLATE CAKE—No. 7. 


i Tb. sugar 
Yz W. butter 
5 eggs 

Yz pt. fresh milk 
i Tb. flour 
3 teaspoons baking 
powder 

i teaspoon vanilla 
Yz cake chocolate 
( melted ) 


Cream butter and sugar, add yolks of eggs, milk, 
flour, well sifted with baking powder, and whites 
of eggs. Add in the order given. 

To one-half of the dough add the melted choco¬ 
late. Make two white layers and two chocolate 
layers. 


2% cups granulated 
sugar 

Y CU P boiling water 
i teaspoon vinegar 
IVkites of 3 eggs 
A pinch of cream of 
tartar 

Yz cake chocolate 
( melted ) 


Icing. 

Boil sugar, water and vinegar until a small por¬ 
tion, after being dropped into cold water and rolled 
between the fingers, will form a soft ball. Add the 
cream of tartar to the whites of the eggs, beat until 
stiff and then pour in slowly the boiled syrup, beat¬ 
ing all the while and very, very hard. Lastly, beat 
in the melted chocolate. 



/ 


A. 


Page 237 






' ■ 




























CHOCOLATE CAKE—No. 8. 


2 02. chocolate 

4 eggs 
cup milk 

i teaspoon vanilla 
A pinch of cinnamon 
Yi cup butter 
i/4 cups granulated 
sugar 

i teaspoon baking 
powder ( heaped) 
i Yt cups flour 

5 tablespoons of boiling 
water 


Dissolve the chocolate in the boiling water; 
cream the butter and sugar; add yolks of eggs; beat 
again; then add milk, cinnamon, chocolate and sifted 
flour. Give the whole a vigorous beating. Stir 
carefully into the mixture the whites of eggs beaten 
to a stiff froth. Add vanilla and baking powder, 
mixing quickly and lightly. This makes a very good 
loaf cake or it may be baked in layers. 


4 tablespoons scraped 
chocolate 

3 tablespoons cream 
i tablespoon water 
A scant teacup of sugar 


Chocolate Icing. 

Melt the chocolate, stir in the cream and water. 
Add sugar and boil five minutes. This recipe is a 
very satisfactory one. 



Why do all men prefer chocolate cake? 


Page 239 






























■ 









2 cups dark brown sugar 

3/2 cup butter 

Yz cup thick or sour 
milk 

y 2 cup cocoa 

Boiling water sufficient 
to make the cocoa a 
smooth paste (usually 
a cup ) 

1 teaspoon soda dis¬ 
solved in a little hot 
water 

2 cups sifted flour 

i small teaspoon baking 
powder (mixed with 
the flour) 

1 teaspoon vanilla 

2 eggs 


CHOCOLATE CAKE—No. 9. 

Cream the butter and sugar and eggs, yolks and 
whites, together. Add the cocoa dissolved in 
enough boiling water to make a smooth paste; the 
sour milk; the soda dissolved in the water; the flour 
into which the baking powder has been stirred, and 
then the vanilla. 



13/2 cups granulated 
sugar 

y 2 cup butter 
4 eggs 
y 2 cup milk 
1^4 cups flour 
2 oz. chocolate 
1 teaspoon baking 
poivder ( heaping) 
1 teaspoon vanilla 


CHOCOLATE CAKE—No. 10. 

Cream butter and sugar until light, then add the 
yolks of eggs, previously beaten. Dissolve the choc¬ 
olate with five tablespoons of boiling water and, 
when cold, add to the above. Add the milk, then 
the flour. Beat well after adding the flour. Stir 
in the baking powder lightly, and then add the 
well-beaten whites of the eggs. 

The secret of this cake is to beat hard and long. 


2 cups confectioner’s 
sugar 
2 eggs 

1 tablespoon butter 


Butter Icing. 

Beat well together, until smooth, and spread on 
the sides and the top of the cake. 



Page 241 



























































CHOCOLATE AND WHITE CAKE. 


i Tb. granulated sugar 

34 Tb. butter 
i Tb. and i tablespoon 
of flour 

5 eggs beaten separately 
i cup milk 

3 teaspoons of baking 
powder 

A little vanilla 

34 cake chocolate 

Cream the butter and the sugar. Add the beaten 
yolks of the eggs, the milk, vanilla and the baking 
powder mixed with the flour. Add last the beaten 
whites. 

To half of the batter, add one-quarter of a cake 
of Baker’s melted chocolate, making two white and 
two chocolate layers. 

2^4 cups granulated 
sugar 

y cup boiling water 

1 tablespoon vinegar 
Whites of 3 eggs 

A pinch of cream of 
tartar 

34 cake Baker’s choco¬ 
late ( melted ) 

Icing. 

Stir the sugar and water until dissolved. Put on 
stove to boil. When it boils, add the vinegar. Let 
boil until it becomes gummy, then pour it over the 
beaten whites of eggs in which has been beaten a 
pinch of cream of tartar. Then add the chocolate 
and beat until stiff and creamy. 




When baking a cake, do not look into the oven too 
often. You will look only to find a failure. 


Page 243 






















- 






' 












































CHOCOLATE FUDGE CAKE. 


2 cups dark brown sugar 

24 cup sour cream 

1 scant cup butter 

2 cups flour (mixed 
with teaspoon of 
baking soda) 

2 eggs (whites and 
yolks beaten sepa¬ 
rately) 

24 cake chocolate 

24 teaspoon baking soda 
(dissolved in 24 cup 
of boiling water and 
cool) 


i cup pulverized sugar 
i cup granulated sugar 
i scant cup milk 
24 cake chocolate 
( melted) 

i good sized lump of 
blitter (the size of a 
very large egg) 


Work butter, sugar and yolks of eggs together. 
Add cream, then flour (with soda in it). Next add 
melted chocolate; soda dissolved in water; vanilla; 
and, lastly, the beaten whites of eggs. Bake in three 
layer cake pans in a moderate oven, which should 
gradually become hotter. 


Fudge Icing. 

Melt the chocolate in a skillet, add the other in¬ 
gredients. Stir until the mixture comes to a boil. 
Boil for a scant five minutes and beat in a cool place 
until stiff. 




Page 245 

















. 



















. 






1 cup sugar 
Yz cup butter 

2 eggs (beaten 
separately) 

Yz cup sweet milk 
2 cups flour 
2 teaspoons Royal Bak¬ 
ing Powder 


Yz cup sweet milk 
Yolk of i egg 
Yz cup sugar 
Yz cake Baker’s choco¬ 
late 

i teaspoon vanilla 


BLACK JOE. 

Part 1. 

Cream the butter and sugar together. Add the 
beaten yolks of the eggs, then the sweet milk. Next 
add the flour mixed with the Royal Baking Powder. 
Stir in the cool custard (Part 2) and fold in whites 
of eggs. 


Part 2. 

Cut the chocolate into pieces and put into a double 
boiler. Add the milk, sugar, yolk of egg, and vanilla. 
Boil carefully until it thickens to a custard, then put 
aside until cold and add to the other dough as di¬ 
rected in Part 1. 


tfbp, PC ^ - 


Yz cake chocolate 

1 cup milk 

2 cups pulverised sugar 
4 eggs 

1 cup flour (sifted and 
heaping) 

2 teaspoons baking 
powder 

i teaspoon vanilla 


2 cups pulverised sugar 
Yz cup butter 

4 heaping teaspoons 
cocoa 

3 tablespoons strong 
coffee ( boiling) 


BLACK JOE SPONGE CAKE. 

Boil chocolate and milk together until creamy. 
Set aside to cool. Beat sugar and eggs as you would 
beat them in making a sponge cake, add the cus¬ 
tard, then the flour mixed with baking powder. 
Lastly, add the vanilla. Bake in layers or in roast¬ 
ing pan. 


Icing. 

Put the sugar into a bowl, add the cocoa and the 
butter. Pour the boiling coffee over this mixture, 
stir thoroughly and spread on top and sides of cake. 


Page 247 
















. 













































DEVIL’S FOOD. 


FIRST MIXTURE 

1 cup brown sugar 
Yz cup butter 

3 eggs 
Yz cup milk 

2 cups flour 

2 teaspoons baking 
powder 

SECOND MIXTURE 
i cup sugar 
Y cup cocoa 
Y2 cup milk 
Yz teaspoon vanilla 
(Let come to a boil and 
add to first mixture, 
when perfectly cold ) 


Cream the butter and sugar; add the eggs, one at 
a time; the milk; the second or chocolate mixture. 
Mix the baking powder with the flour, sift, and add 
to the mixture. Bake in layers in a moderate oven. 


1 tb. confectioner's 
sugar 

Yz cup cocoa 
1 teaspoon ( melted ) 
butter 

Y2 cup cream 
Yz teaspoon vanilla 


Chocolate Icing. 

Mix the sugar and cocoa together. Add the butter 
to the cream and boil. When the cream boils, pour 
it into the mixed sugar and cocoa and beat. Add 
vanilla and beat well until smooth. 




Page 249 


I 





































LITTLE GEM CAKES 


Y* cup butter 
i cup granulated sugar 
8 yolks of eggs (beaten 
very light ) 
y .2 cup milk 

1 y 2 cups flour 

2 teaspoons baking 
powder 

Rind and juice of i 
orange 


2Ya cups granulated 
sugar 

Y cup boiling water 
i tablespoon vinegar 
Wkites of 3 eggs 
Pinch of cream of tartar 


Yz Tb. butter 

Y\ Tb. granulated sugar 

i tb. flour ( sifted ) 

6 os. currants 
6 os. Sultana raisins 
4 os. orange peel 
i lemon (juice and 
grated rind) 
i teaspoon nutmeg 
i teaspoon cinnamon 
i teaspoon baking 
powder 

Y cup of cream 


ORANGE CAKES. 

Cream the butter and sugar, then add the yolks of 
the eggs beaten very light. Next add the milk, bak¬ 
ing powder mixed with the flour, and then the rind 
and juice of the orange. Bake in Gem pans. 


Icing. 

Pour the boiling water over the sugar and stir until 
dissolved. Then boil and add the vinegar. When 
gummy, pour over the beaten whites of the eggs in 
which has been beaten a pinch of cream of tartar. 
Beat until stiff and creamy. 



QUEEN CAKES. 

Cream butter and sugar together, add the well 
beaten eggs, cinnamon, nutmeg, rind and juice of 
lemon and beat well. Add flour, mixed with baking 
powder, also the fruit which should have been mixed 
with a little flour. Bake in Gem pans. 




Page 251 


ENGLISH PLUM CAKES. 


3 eggs 

Weight of eggs in 
butter 
sugar 
flour 

i saltspoon salt 
i tablespoon brandy 


Beat butter and sugar until very light and creamy. 
Add salt and flavoring (one tablespoon brandy, or 
one-half teaspoon vanilla or almond). Then add 
eggs, one at a time, and beat each egg in well before 
adding the next one. Beat mixture for fifteen min¬ 
utes, then stir in lightly the sifted flour. Bake in 
small tins one and one-half inches in diameter. Ice 
top with plain icing. 



Icing. 


2^2 cups sugar 
y\ cup water ( boiling ) 
I tablespoon vinegar 
Whites of 2 eggs 
i tablespoon vanilla 


Pour boiling water over sugar. Stir it together 
thoroughly before putting on hot fire. As soon as it 
boils, add vinegar. Boil it until it spins a thick 
thread, stirring as little as possible; then pour it 
slowly into the two stiffly beaten whites. Beat very, 
very hard. Add the vanilla. Continue beating until 
it becomes thick like a marshmallow. Spread quickly 
over cake. You can, if you wish, save a little of this 
icing. Beat in quickly one-half cake of Baker’s 
melted chocolate and cover the white icing gently 
with this chocolate icing. See that the white icing 
has hardened by the window before covering with the 
chocolate icing. 




Page 253 


























































2 cups sugar 
i cup butter 
4 eggs 

1 cup milk 

3 cups flour 

2 teaspoons baking 
powder 


1, 2 , 3 , 4 , CAKE. 

Cream butter and sugar, then add yolks of eggs. 
Next add milk and then two and one-half cups of 
flour, to which the baking powder has been added; 
last of all, add the whites of eggs, well beaten. Test 
a sample of the dough in the oven. If the sample 
cake does not drop, your cake is ready for baking; 
if it drops add a little more flour. Be careful to use 
the same cup for all measurements and to mix the 
cake with the hand. 

This recipe makes very good little Gem cakes, es¬ 
pecially if iced. 




y/2 cups graham flour 
2 cups milk 
A little salt 
2 eggs (beaten sepa¬ 
rately and very light ) 


GRAHAM GEMS. 

Mix flour and milk, then add salt and eggs beaten 
separately and very light. Bake in Gem pans in a 
quick oven. 





Page 255 





LITTLE DROP CAKES 


BROWNIES—No. 1. 


2 e 99 s Beat sugar and eggs together. Then add the but- 

1 cup sugar ter, chocolate, vanilla, flour and lastly the nuts 

( granulated ,) rolled in a little of the flour. Put into a long pan 

p2 cup flour and bake in a moderate oven for twenty minutes. 

V* cup butter (melted ) While hot, cut into squares. 

2 squares chocolate 
( melted ) 

i teaspoon vanilla 
i cup broken walnuts 



p2 cup blitter 

1 cup sugar 

( granulated) 

2 eggs 

Y* cup flour ( sifted) 

Y* cup chopped walnuts 
Ya cake melted choco¬ 
late 

i teaspoon vanilla 


BROWNIES—No. 2. 

Cream the butter and the sugar. Add the yolks 
of the eggs, the melted chocolate and the vanilla. 
Then add the sifted flour, the chopped walnuts and 
lastly the beaten whites of the eggs. 






Page 257 










. «• 

















OATMEAL COOKIES. 


3 tablespoons butter 
(scant) 

Yz cup sugar 
Y\ teaspoon salt 
1^2 cups ( uncooked ) 
Quaker Oats 
Yz teaspoon baking 
powder 
1 egg 

?/2 teaspoon almond 
extract 


1Y2 cups sugar (brown) 
3 eggs (yolks) 

1 cup butter 
1 teaspoon baking 
powder 

1 tablespoon cinnamon 
2Y2 cups flour 
Y raisins 

1 fb. chopped English 
walnuts 

2 tablespoons of brandy 


Mix all the dry ingredients together thoroughly; 
add melted butter, almond extract and whole egg; 
stir thoroughly and drop in small quantities far 
apart on flat buttered tins and bake from three to 
five minutes. Remove from pans while warm. 



ROCKS. 

Beat sugar and yolks of eggs together. Add the 
milk and then the flour into which the spices and 
the baking powder have been mixed. Reserve a 
little of the flour with which to dust the fruit. Next 
add the beaten whites and lastly the fruit and the 
brandy. Drop with a teaspoon on buttered pans 
and bake in a moderate oven 



Page 259 




























WALNUT DABS. 


i ft), sugar (dark 
brown) 

3 eggs 

8 heaping tablespoons 
of flour 

Y\ teaspoon of baking 
poxvder 

i pt. of walnuts 


Beat the sugar and eggs together. Then add the 
baking powder mixed with the flour and then the 
nuts, lightly dredged with flour. Drop on tins and 
bake. 




i cup butter 
i /i cups sugar 
3 eggs 

i teaspoon soda dis¬ 
solved in i'/j table¬ 
spoons of hot water 
3^4 cups flour 
Yi teaspoon salt (very 
scant) 

i teaspoon cinnamon 
]/.2 cup seeded, chopped 
raisins 

i cup walnuts (or any 
other nuts) 

Yi cup currants 


DELICIOUS NUT COOKIES. 

Cream the butter and add the sugar gradually. 
Add the eggs, one at a time, working well after add¬ 
ing each egg. Add the soda, then half the flour, 
mixed and sifted with the cinnamon and salt. Then 
add the nut meats, fruit and remaining flour. Drop 
by spoonfuls, one inch apart, on buttered tins. Bake 
in a moderate oven. 




Page 261 
















































. 


















ALMOND MACAROONS. 


i tb. almond, paste 
( grated ) 

Whites of 6 eggs 
i Tb. confectioner's 
sugar 


Mix almond paste with whites of two eggs and 
sugar with whites of four eggs. Mix with the hands 
for ten minutes. Drop on greased tins with a spoon 
and on each spoonful drop a little water. Sprinkle 
with granulated sugar. 

< _ - / ?_ 



i Tb. sugar ( granu¬ 
lated ) 

Whites of 6 eggs 
i tb. chopped hickory 
nut kernels 


NUT MACAROONS—No. 1 . 

» 

Beat sugar and whites of eggs together for about 
thirty minutes or until very stiff. Then add the nuts 
and drop in spoonfuls on flat pans. Before placing 
the macaroons on the pans, rub very lightly with lard 
or cover with rice paper. 



Whites of 3 eggs 
J /2 tb. sugar 
(powdered) 
y 2 Tb. nuts (ground 
fine ) 


NUT MACAROONS—No. 2 . 

Mix nuts with powdered sugar, then add the whites, 
beaten very light. Use nuts of any kind. Drop on 
greased tins. Bake in a moderate oven. 



Page 263 


































. 


































MARY ANN CAKES. 


1 cup shortening 

{butter and lard) 

2 cups milk 

3 cups sugar {soft 
white) 

3 e ffQ s 

4 cups flour 

2 teaspoons baking 
powder {heaped) 


Cream butter, lard and sugar. Add eggs, then 
milk, and, lastly, the flour and baking powder. Bake 
on flat tins in a quick oven. 



/ 

SC. 


4 eggs 

(whites and yolks 
separate) 

i cup granulated sugar 
i scant cup of flour 
( unsifted) 

A pinch of salt 
Yz grated lemon 
{rind and juice) 


tbs. flour 
i tb. butter 
i Tb. sugar 
8 eggs 

i tb. currants 
y 2 wine glass brandy 
Yz nutmeg into brandy 


LITTLE SPONGE CAKES. 

Beat the whites until stiff, then fold in lightly one- 
half of the granulated sugar. Beat the yolks, add 
the remainder of sugar and beat again exactly five 
minutes. Pour the whites into the yolks and beat 
together thoroughly. Fold in lightly the flour which 
has been sifted twice. Lastly add lemon rind and 
juice and pinch of salt. Pour into good-sized gem 
pans. Dust lightly with pulverized sugar just before 
putting into oven and bake in a moderate oven for 
thirty minutes. 



ENGLISH CAKES. 


Cream sugar and butter, then add eggs and work 
until light. Add flour, and, lastly, the currants and 
brandy. Drop on tins from a teaspoon. 



Whites of 6 eggs 
2 teaspoons flour 
i tb. sugar {pulverized) 
i cup cocoa 
y 2 teaspoon cream of 
tartar {scant) 


Beat eggs stiff; add sugar and flour with cream 
of tartar; then cocoa. Drop on tins from a tea¬ 
spoon. 




Page 265 
























































. 












TAYLOR CAKE. 


Yz tb. butter 
Y lb. brown sugar 
2 tbs. sifted flour 
i pt. Nezv Orleans 
molasses 

Yz pt. sour cream 
5 eggs 

i 02 . baking soda 
i dessertspoon cinna¬ 
mon 

• i dessertspoon ginger 
i teaspoon cloves 


Cream the butter and the sugar; add yolks of the 
eggs, molasses, one-fourth of the flour, and the 
whites of the eggs beaten stiff. Then add another 
one-fourth of the flour and the sour cream in which 
the soda has been thoroughly dissolved. Work in 
the remaining flour, drop on tins about two inches 
apart, and bake for ten minutes in a very hot oven. 

This recipe makes about eighty-four cakes. 



i tb. flour 
i tb. sugar 
Yz tb. butter 
4 eggs 

1 cup sweet milk 

2 even teaspoons baking 
powder 

Nutmeg to flavor 



Cream butter and sugar, work in whole yolks of 
eggs, then the milk, flour mixed well with the bak¬ 
ing powder and nutmeg. Lastly, add the beaten 
whites. Drop on pans and bake in a slow oven. 






APIES. 


y A tb. butter 
i Tb. sugar 
4 eggs 

i cup szveet milk 

1 teaspoon soda 

2 teaspoons cream of 
tartar 

lYr ffis- fl 0Ur 


Cream the butter and the sugar. Add the eggs, 
then the milk. Lastly, add the flour, with which the 
cream of tartar and the soda have been mixed. Roll 
out thin and bake in flat pans. 





Page 267 






















































LITTLE CHRISTMAS CAKES 


i Tb. butter 
i Tb. sugar 
4 eggs 

i cup sour cream 
i teaspoon soda 
Flour enough to roll 


CHRISTMAS BISCUITS—No. 1. 

Cream the butter and sugar; add the eggs, one 
at a time; cream, soda and flour. Roll very thin. 
Cut out with cake cutter. Bake in a moderate oven. 

This recipe is very fine. It has been in the family 
for more than fifty years. 

fuMiw J. 



y 2 Tb. butter 

1 lb. sugar 

2 eggs 

I cup thick milk 
i teaspoon soda 
4 cups flour {large) 


White of i egg {beaten) 
i tb. confectioner's 
sugar 

y pt. boiling water 
i tablespoon vanilla 


BISCUITS (ANIMAL CAKES). 

Cream the butter and sugar; work in the whole 
eggs and the soda dissolved in the thick milk; add 
enough grated nutmeg to flavor nicely; work in the 
flour. This will make a stiff dough. 

Put this dough into the ice cooler over night. 
The next morning, roll out one-quarter of an inch 
thick and cut with various shaped cutters. Bake 
on flat pans in a hot oven. If desired, these cakes 
may be iced. 

Icing. 

Put the sugar into a bowl, add the beaten whites 
of egg and stir. Pour in the boiling water. If it is 
not the desired consistency, add more sugar. Beat 
thoroughly to make smooth. Add vanilla flavoring. 



Page 269 












































. 












SAND TARTS—No. 1. 


tbs. butter 
2 tbs. sugar 
2 tbs. flour 
4 eggs 


Mix dough the night before using. Stand in cool 
place and next morning roll very thin; cut with cake 
cutter, rub with beaten white of egg; sprinkle with 
cinnamon or nutmeg and sugar. Put an almond or 
hickory nut kernel in the centre of each cake. 





2 tbs. sugar 
2 tbs. flour 
i y 2 tbs. butter 
Whites of 4 eggs 
2 whole eggs 
y 2 nutmeg 

A little granulated sugar 
Cinnamon 
Either hickory nut 
or 

English walnut kernels 
White of i egg 


SAND TARTS—No. 2. 

Rub flour, nutmeg and sugar together and wet 
the mixture with two whole eggs and the whites of 
four. Make dough the day before baking. Roll as 
thin as possible and cut with a cake cutter. Brush 
the top of each cake with the beaten whites of eggs, 
sprinkle with a little granulated sugar mixed with cin¬ 
namon and dress with either hickory nut or English 
walnut kernels. 



/ 


Page 271 







SAND TARTS—No. 3. 


2 Ids. sugar 
( granulated ) 

2 Ids. flour ( sifted ) 
1 %. Ids. butter 
2 eggs 


After the butter and sugar have been creamed, 
add the eggs well beaten, then the flour. Roll out 
and cut with a cake cutter, sprinkle with cinnamon 
and sugar. Put a nut on the top of each cake. 



2 tds. flour 

tds. butter 
i td. sugar 

3 eggs 

A little grated nutmeg 
Almonds (blanched and 
split in half ) 

A pinch of salt 


SAND TARTS—No. 4. 

Work the butter and sugar together until a 
smooth cream; work in the eggs; flavor with the 
nutmeg; add salt and slowly work in the flour. Put 
the dough into the refrigerator over night. 

Next morning, roll out very thin and cut with a 
cake cutter. Beat the yolk and white of an egg and, 
with a pastry brush, brush it over the tops of the 
little cakes; sprinkle with granulated sugar and a 
little cinnamon ; firmly press four nuts on each cake; 
place on well buttered tins and bake in a moderate 
oven. 

Catherine Archer. 


Page 273 



















































JUMBLES—No. 1. 


i tb. sugar 
i lb., butter 
24 ib. flour 
4 eggs 


24 lb- butter 

1 tb. sugar ( granu¬ 
lated) 

6 eggs (yolks and 
whites beaten sepa¬ 
rately) 

2 tablespoons sour milk 
i teaspoon baking soda 
y 2 teaspoon cream 

tartar (mixed with 
the flour ) 

124 Jbs. flour 


Cream butter and sugar, then add the eggs and, 
lastly, the flour. Drop on tins in portions the size 
of a quarter and press flat from the centre. The 
more you press, the better they get. 


JUMBLES—No. 2. 

Cream sugar and butter. Add beaten yolks, then 
the sour milk in which soda has been dissolved, next 
flour, and, lastly, beaten whites. Use jumble 
squeezer to spread on pans. Bake in a quick oven. 






Q-J 



Page 275 


















































# 


i tb. butter 
i Y\ tbs. flour 
i tb. sugar 
6 eggs 

i cup sour cream 
i teaspoon baking soda 
Rind and juice of i 
large lemon 
A pinch of salt 


PLAIN JUMBLES. 

Work butter and sugar together until a smooth 
cream; sprinkle in the salt; add the whole eggs, work¬ 
ing in one at a time; rind and juice of lemon; cream, 
with the soda dissolved in it; lastly, the flour, work¬ 
ing it in thoroughly. Set in the refrigerator over 
night. 

Next morning, cut the dough in pieces; roll into 
cylindrical shape with your hands; drop into jumble 
squeezer and squeeze on a board well covered with 
sugar. Cut in two inch lengths and roll lightly in 
sugar. Put on well buttered flat pans and bake in a 
quick oven. 

Catherine Archer. 


i tb. sugar 
i tb. flour 
24 tb- butter 

i egg 

i teaspoon of rose¬ 
water 

A little grated nutmeg 
A pinch of salt 


PAPER JUMBLES. 

Work the sugar and butter together, until very 
creamy; add the egg; flavor with the rosewater and 
nutmeg; add salt, and slowly work in the flour. Put 
into the refrigerator over night. 

The next morning, sprinkle the baking board with 
flour and sugar mixed; roll the dough very thin; cut 
with a cake-cutter; place on large, buttered tins and 
bake. 

Catherine Archer. 


Paoe 277 











m 











































SCOTCH CAKES. 


24 Tb. butter 
i/4 tbs. sugar 
i qt. molasses (not 
New Orleans ) 

1 cocoanut (grated) 
i/4 Tbs. flour (not 

over) 

2 sherry glasses brandy 
(full) 

2 sherry glasses rose- 
brandy (full) 

A pinch of salt (small) 
A small pinch of pepper 


Work butter and sugar together until a smooth 
cream; add molasses; two-thirds of the grated 
cocoanut; work in the flour; add the brandy and 
rose-brandy. Butter carefully large flat pans and 
drop, by small teaspoonfuls, not nearer than four 
inches apart, as the cakes spread out, becoming as 
thin as wafers. Put in a moderate oven for five 
minutes; take out and quickly sprinkle cocoanut 
over the centre of each cake. Put back into oven 
and bake until a light golden brown. This should 
take about ten or fifteen minutes. When baked, re¬ 
move from the pan as soon as cakes are cool enough 
to slip a knife under them without wrinkling the 
edges. 

Catherine Archer. 


i qt. molasses (not 
Nezv Orleans) 
i Tb. sugar (granu¬ 
lated) 

24 ft)- butter (full) 
Spices 

i teaspoon each of 
ginger 
cloves 
allspice 
pepper 
salt 

3 tbs. flour 


GINGER SNAPS. 

Work butter and sugar together until a smooth 
cream; add molasses; some of the flour mixed with 
the spices; then the rest of the flour, working slowly 
and thoroughly. Put the dough into the refrigera¬ 
tor over night. The next morning roll out very, 
very thin. This can best be done in a cold room or 
near an open window. Cut the dough with a small 
cake cutter, lay on flat pans and bake; watch care¬ 
fully so that they do not burn. 

Catherine Archer. 


Page 279 



















































■ 




i tb. sugar 
i tb. butter (full) 

Yi tb. flour (very 
scant) 

l /2 tb. currants (mixed 
with some of the 
flour) 

Rind and juice of 
large lemon 
6 eggs 

A pinch of salt 


CURRANT CAKES. 

The Old-Fashioned Christmas Drop Cakes. 

t 

Work butter and sugar together until a smooth 
cream, then slowly work in the whole eggs, work¬ 
ing in one at a time; add a little of the flour; rind 
and juice of the lemon; add salt. Work in slowly 
the rest of the flour and the currants. Drop by 
spoonfuls on large buttered pans, pressing out from 
the centre, because these cakes are better and daintier 
when they are very thin. 

A good plan is to put the cake pans on the plate 
rack over the stove and let the cakes melt as much 
as possible before putting them into a moderate 
oven to bake. Be sure to butter your pans thor¬ 
oughly, because, if the cakes are thin, it is difficult 
to remove them from the pans without breaking. 

Catherine Archer. 


1-3 cup butter (full) 

1 cup sugar (white) 

1 egg (white) 

1 teaspoon cream of 
tartar 

y 2 teaspoon soda dis¬ 
solved in y 2 cup rearm 
zvater 

3/4 cups graham flour 


GRAHAM CRACKERS. 

Beat butter, sugar and egg together. Add cream 
of tartar and soda, mixed and dissolved in warm 
water. Then add flour and roll out thin. Cut in 
shapes and bake in a quick oven until crisp. 




Page 281 


























. 












CA NDIES 


2 cups sugar 
i cup cream 
Yz cake chocolate 
i tablespoon molasses 
Butter the size of a zval- 
nut 


CHOCOLATE FUDGE. 

Mix the ingredients together and cook until a drop 
thickens to a soft consistency in cold water. Then 
beat until stiff. 


oMw- 


i td. granulated sugar 
Yz cup grated chocolate 
i cup milk or cream 
i teaspoon vanilla 


FUDGE—No. 1. 

Put all the ingredients into a skillet, place on stove 
and boil from three to five minutes. Remove pan 
from stove and beat mixture until it thickens. Add 
the vanilla. Pour into buttered pans. When cool, 
mark into blocks. 


ypuo 


Page 283 


















. 


















FUDGE—No. 2. 


2 cups sugar 
( granulated) 
i cup milk and cream 
(equal parts) 

54 cafctf Baker's choco¬ 
late (a more) 
Butter the size of a large 
walnut (do not use 
salty butter) 

4 marshmallows 
Yi. teaspoon vanilla 


Break the chocolate into small pieces. Put all the 
ingredients into a skillet, over a moderately hot fire. 
Boil about fifteen minutes, stirring well and fre¬ 
quently. When you can see the bottom of 'the pan 
under your spoon as you stir, remove from the fire. 
Add four fresh marshmallows and the vanilla. Beat 
constantly until just ready to set. Pour quickly 
into a well greased pan and allow to cool. Have the 
fudge in the pans about one inch thick, as it will 
keep fresh and creamy much longer. 

To make marshmallow fudge, cut marshmallows 
into halves, cover the bottom of the pan and pour 
the fudge over them. 





Page 285 

















AMERICAN FUDGE. 


Y 4. lb. white sugar 
y. It. Baker’s chocolate 
A small piece of butter 

1 gill milk 

2 teaspoons vanilla 

1 tablespoon hazel nuts 
( chopped) 


Mix all the ingredients (except vanilla and nuts) 
and boil for a few minutes, stirring vigorously all 
the time. When the mixture begins to thicken, take 
it off the fire, add vanilla and nuts and stir well. 
(Boil to 247 degrees). Pour into buttered tins, 
mark into squares, cool, and break. This quantity 
makes one pound of fudge. 




2 cups sugar 
(granulated ) 
y 2 cup Korn Karo syrup 
y 2 cup cold zvater 
Whites of 2 eggs 
1 cup of nut meats 
( broken ) 

1 teaspoon vanilla 
Small pinch of salt 


DIVINITY FUDGE. 

Boil sugar, salt, syrup and water until a drop will 
harden instantly in cold water. Beat whites of eggs 
very stiff, and into them pour, very slowly, the hot 
syrup, beating constantly the while. Add nuts and 
vanilla. Continue beating until the mixture is al¬ 
most hard, then spread quickly in buttered pans. 
When cold, cut in small squares. 


(Hu 


Page 287 












































' 





SEA-FOAM CANDY—No. 1. 


i cup brown sugar 
Yz cup water 
The white of i egg 


Boil sugar and water until it spins a light thread; 
then add the well beaten whites of the eggs, and beat 
until it drops smoothly from a spoon. Drop on but¬ 
tered pans or oiled paper. 



2 cups sugar ( brown ) 
y cup water 
White of i egg beaten 
stiff 

Pinch of cream of tartar 
i teaspoon vanilla 


SEA-FOAM CANDY—No. 2. 

Boil sugar and water until it spins a hair. Pour 
it into the white of egg, beaten stiff; add cream of 
tartar and vanilla; beat until nearly cold. Drop on 
buttered tins. 

If you find that it is not sufficiently boiled after 
beating it, put back in pan and heat for several min¬ 
utes. 



Page 289 























BRITTLE. 


2 tbs. sugar 
( granulated) 

1 large cup of either 
peanuts 
walnuts 
or 

any other 
nuts 
or 

cocoanut 

A pinch of salt (added 
to nuts ) 


Put sugar into a frying pan, stir constantly until 
it becomes liquid; pour the nuts or the grated cocoa- 
nut into this liquid, stirring constantly. When the 
mixture boils, remove from stove, pour into a shal¬ 
low tin pan and allow to cool. Add a large pinch^of 
salt to the nuts before putting them into the candy. 



i y 2 tbs. brozvn sugar 
4 os. butter 
i gill cream 
Vanilla or maple sugar 


VANILLA TABLET. 

Boil sugar, butter and cream to 250 degrees, stir¬ 
ring vigorously. Add two teaspoons vanilla. Stir 
again off the fire. Pour into a greased tin. Mark 
into squares. When cold break into pieces. 

Use a small pan for one-half quantity, as the mix¬ 
ture sets very quickly and it is difficult to pour it 
out of a large pan. This quantity makes one pound, 
nine ounces. 




Page 291 



































PENUCHE—No. 1. 


1 cup English walnuts 

2 cups sugar (brown) 
i cup milk 

Butter the size of an egg 
i teaspoon vanilla 
A little salt 


Boil sugar, milk, salt and butter until it hardens 
in cold water. Then add nuts and vanilla and beat 
until quite thick. Pour into buttered tins. 



2 tbs. sugar (brown) 
i teaspoon butter 
i teaspoon vanilla 
i cup milk 

i cup chopped walnut 
meats 


PENUCHE—No. 2. 

Boil the sugar and milk about fifteen minutes, 
stirring most of the time. Add the butter, after 
which remove from the fire. Add the vanilla and 
walnut meats. Beat five minutes, then spread on 
buttered tins. When cold, cut in squares. 



Paoe 293 




























CHOCOLATE NUT CANDY. 


34 H>- chocolate 
2 tablespoons molasses 
34 cup milk 
1 Tb. brown sugar 
Butter size of egg 
1 teaspoon vanilla 
34 lb. pecan nuts 


Put the whole into a granite or copper sauce pan. 
Let it heat slowly; stir until thoroughly dissolved; 
boil until it hardens. Test by putting a few drops 
in a cup of cold water; if it hardens quickly it is suf¬ 
ficiently cooked. Pour into a greased pan and stand 
it in a cool, dry place to harden. 


K* 



2 , 


i34 lbs. sugar (light 
brozvn) 

4 tablespoons cream 
Butter the size of an egg 
1 cup vanilla syrup 
34 teaspoon vanilla 
extract 

24 cake Baker s choco¬ 
late 


CHOCOLATE CANDY. 

Mix all the ingredients in a pan. Boil. Shake the 
pan frequently but do not stir. Test, by dropping 
a small quantity into cold water. When it forms a 
soft ball which can be rolled between the fingers, it is 
sufficiently cooked. Pour into buttered pans (layer 
cake pans are preferable) and set aside to cool. 

The nut candy may be made by eliminating the 
chocolate and sprinkling chopped nuts over the bot¬ 
tom of layer tins before pouring in the mixture. 

Mrs. John L. Mickle. 


Page 295 










' ' 




















CHOCOLATE CARAMEL—No. 1. 


2 . cups sugar 
( granulated ) 
i cup molasses 
i cup milk 

J4 cake Baker’s choco¬ 
late 

Butter the size of a wal¬ 
nut 

Vanilla 


Mix sugar, molasses, milk, chocolate, butter and 
vanilla together. Stir until gummy. 




i cup szveet milk 
i/4 cups sugar ( brown ) 
i cup molasses 
Butter the size of a wal¬ 
nut 

y 2 cake Baker’s choco¬ 
late 

i teaspoon vanilla 


CHOCOLATE CARAMEL—No. 2. 

Mix together milk, sugar, molasses and boil for 
fifteen minutes. Add butter and chocolate. Boil 
until it forms a soft ball when a small portion is 
dropped into cold water. Flavor with the vanilla. 



4A. 


Page 297 












CHOCOLATE CARAMEL—No. 3. 


3 cups sugar (light 
broivn ) 

2 tablespoons chocolate 
( scraped) 
i cup rich cream 
Yz cup molasses 
Yz tb. butter 
i teaspoon vanilla 
i tablespoon vinegar 
lYt tablespoons zvater 


Moisten the sugar with the vinegar and water. 
Then put the sugar into an iron pan with the mo¬ 
lasses, chocolate, and one-half of the butter. Stir 
as soon as it begins to boil and drop in at quick in¬ 
tervals one-half of the butter, piece by piece, after 
which add slowly the remainder of the cream. This 
should boil thick enough to make a soft ball between 
your fingers when dropped in cold water. Add va¬ 
nilla after taking from the stove. Pour into but¬ 
tered tins to cool. Before it becomes hard, mark 
into squares with a knife. 



Page 299 


















































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